17 minutes ago
Friday, October 11, 2013
May I be so bold as to say that this cake is PERFECT?
I know I say that about a lot of cakes, but that's because I love cake, and I only post the best ones!
But this one is TRULY perfect in my eyes (and mouth).
It has the perfect moist center and golden crumb texture on the outside.
It is not too sweet and gets better with each passing day (if it lasts longer than 2 days!).
I took a basic recipe from Franny's Cookbook, (an amazing pizza place in Brooklyn), and tweaked it to make it my own.
I added the raisins, the almonds, the orange zest and cut down on the butter and sugar.
This was simple to put together and no sinking in the middle, like so many ricotta cakes do.
It was moist and fabulous and perfect with a glass of vin santo.
Heavenly Ricotta Raisin Cake:
1 1/4 cups sugar
10 tablespoons of butter (1 stick, plus 2 tbsp)
1 tsp vanilla
1/4 tsp almond extract
15 oz. of fresh ricotta
zest of 1 orange
1/3 cup of golden raisins
1 1/2 cups of flour
1 tsp kosher salt
2 1/2 tsp of baking powder
confectioners sugar for dusting
With a paddle attachment of a mixer (or your muscles), beat the sugar with butter and extracts for 2 minutes.
Add in the eggs, one at a time, then add in the zest and ricotta cheese.
Slowly add in the dry ingredients. You don't want to overmix the batter.
Pour batter into a buttered 9" springform pan and smooth with a rubber spatula.
Bake for 20 minutes at 350F, then turn the oven down to 325F and bake the cake for another 30-40 minutes (total baking time 50-60 minutes).
Let cool in the pan for 15 minutes, then remove the sides of the springform and let completely cool on a rack before dusting with powdered sugar.