Monday, June 23, 2014

Ricotta Lemon Bundt Cake, my own take

There was a BBQ on a Saturday afternoon for a friends’ get-together, and it required a cake. A ricotta cake seemed like the perfect choice--- dessert-like, moist and rich like a cheesecake, but lighter and easier to handle with simply napkins. This cake came out great, received many compliments and I am sure to make it more often. A new go-to recipe. Unfortunately, the cake was gone before I could take a decent photo of a it at the BBQ.


Lemon Ricotta Bundt Cake
Regular sized Bundt cake pan
  • 1 1/2 sticks unsalted butter (6 Ounces)
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 15 oz whole milk ricotta cheese
  • 1/2 ts lemon extract
  • 1/2 ts vanilla extract
  • zest of 1  organic lemon (save juice for glaze)
  • 1 1/2 cups all-purpose flour
  • 2  ts baking powder
  • 1/2 ts baking soda
  • 1/2 ts salt

For The Lemon Glaze:
  • 1.5 cups powdered sugar
  • 3 TB fresh squeezed lemon juice
  1. Preheat oven to 350 degrees. Butter and flour a regular sized bundt or ring pan.
  2. In a large mixer bowl, cream together the butter and sugar until light and fluffy. Add the ricotta cheese and blend well. Add the eggs one at a time, mixing well between each. Add the extracts and lemon zest and mix until fully combined.
  3. Sift together the flour, baking powder, soda, and salt.
  4. Add the dry ingredients in several smaller parts, mixing just until incorporated.
  5. Pour the batter into the prepared pan and smooth the top with a spoon as needed.
  6. Bake 40-45 minutes, or until the cake tester comes out clean.
  7. Let cool in the pan for at least 15 minutes before turning out onto a wire rack.
    Cool completely.
  8. Whisk together the powdered sugar and lemon juice until smooth and thick.
  9. Drizzle the lemon glaze over the top of the cake.
  10. Let the glaze set for 30 minutes and then cut into wedges and serve.

Saturday, June 21, 2014

Ricotta Cake

A citrus-y ricotta cake --- light, fluffy and a small size. Can I say more?

Recipe here

Apple Almond Cake

What a classic cake! Apple cake -- made extra beautiful with the sliced apples and a dough that flows around it. Original Swiss Betty Bossi recipe!

Recipe here (in German). 

Raspberry or Strawberry Sour Cream Cake (GF)

Another eye catching summer cake: a thin tart with a layer of sour cream, another layer of raspberries and then some crumbs. Perfect for those summer afternoon get-togethers.

Find the recipe here

Strawberry Mascarpone Layered Cake with Amaretti

This cake immediately caught my eye: a light, angel food like bottom layer with amaretti for extra flavor, and a thick layer of cream (a pound of mascarpone and a half pound of whipped cream!) and finished off with fresh in season strawberries berries, wild strawberries and amaretti crumbs. Holy summery festivity!

Original recipe (in German)