Everyday Ricotta Cake
I have many ricotta cakes in my repertoire.
The best thing to do with leftover ricotta cheese is bake a cake.
Here, I tweaked my Heavenly Ricotta Cake recipe by cutting down on the butter and omitting the almond extract.
I focused more on an orange flavor profile with fresh rosemary, but kept the raisins.
This is just the best cake. So simple.
You can swap in any fruit/berries if you don't like raisins......you can put chocolate chips and lemon zest instead of the orange. It really is so adaptable.
*a tip on citrus zest: Whenever I use a lemon for juice, I zest the rind with a microplane zester. Same goes with an orange or lime. I zest the citrus on top of little sheets of plastic wrap, then place the little packages in the freezer so I have them all the time for baking!
Any day, Everyday Ricotta Cake:
1 1/2 cup fresh ricotta
1 stick (half cup) butter, melted
zest of an orange
1 tbsp fresh rosemary needles, chopped
1 tsp vanilla
1 cup sugar
1/2 cup golden raisins
1 1/2 cups flour
2 tsp baking powder
pinch of salt
It's pretty straight forward, as are most of my cakes.
You mix the wet then add the dry.
Use a 9" springform pan that has been sprayed with nonstick spray and lined with a round of parchment paper.
Pour batter into pan and bake in a 350F oven for 45 minutes.
Your cake should have a nice dome and a big crack in the middle. Trust me.
Let the cake rest in tin for a few minutes, then pull the handle to remove.
Cool cake on a rack then dust with powdered sugar.
My rosemary bush was flowering, so I decorated the cake with the purple flowers and pansies.
Cake lady should've been my nickname.