My love of ricotta is well documented. There is seemingly no end of use for this magical cheese.
I have been experimenting with the sweeter side of things (my morning ricotta with honey and fruit aside) here, testing out a few different cake recipes to come out with the perfect version. And yes, my taste testing is done.
This version takes a little more effort- separating eggs and whipping whites to achieve a fluffy dough, but it is worth it. While the alternative is easier, and still quite tasty, this version won out again and again.
Simply top with some red berries soaked in honey, a splash of Grand Marnier, and orange zest before serving, et voila. Likely what I will be making for Greek Easter festivities this weekend. Opa!
Ricotta Cake with Grand Marnier, Honey and Red Berries
Makes one 9" round cake
2 cups raspberries
2 cups sliced strawberries
1/4 cup honey
splash Grand Marnier
2/3 cup sugar
5 large egg yolks, beaten slightly
1 lb fresh whole milk ricotta (about 2 cups in my guesstimation)
1/4 cup marscarpone
2 tablespoons flour
1/2 tsp baking powder
1 tbsp orange zest
1 tsp vanilla extract
2 tsp Grand Marnier
1/4 tsp salt
5 large egg whites
Preheat oven to 350 degrees. Grease a spring form pan with butter. Prepare berries by mixing honey, Grand Marnier to taste, and zest. Set aside and let sit and soak up all that goodness.
Add ingredients to food processor, briefly pulsing after each addition- sugar, yolks, ricotta, flour, baking powder, vanilla, orange zest, Grand Marnier, and salt. Blend until smooth and set aside.
Using a mixer, beat egg whites until fluffy and slightly glossy, not stiff. Gently fold egg whites into ricotta mixture.
Pour batter into prepared pan and bake until center springs back, about 45 minutes. Allow to cool 20 minutes or so before releasing the sides of the pan. Serve at room temperature with fruit and maybe a dollop of marscarpone whipped cream!