Little ricotta cakes


I didn’t plan on baking these days. I wanted to sort out my closet and our balcony also needed some tending. But it just happened. One thought led to another, and it just couldn’t get out of my head. I’m gonna make a ricotta cake.

And it all started when I got a small pack of raspberries. You don’t get to see them too often this time of the year. But I thought the same about asparagus, and yet I found fresh, very green ones on the local farmers market few days ago! Autumn is always full of surprises isn’t it?

But this is about raspberries.

It wasn’t enough to make conserves, and was probably also not enough for a cake. The easiest way would be of course eating them raw, but I had enough ideas in my head. For one, I could use the riccotta I bought some time ago, and forgot what I wanted to do with it. It was a little bit of an impulsive purchase, as it sometimes happens when I shop hungry. I gathered few other things, and the cakes were in the oven in no time. I didn’t even get to make a mess in the kitchen!

But don’t do it for the lack of of mess, do it for the amazing taste! Trust me-you won’t regret it!


preparation time: ca 15min                        Baking time: 40min

Makes 4 baking forms a 200ml

75g (2,65oz) soft butter

semolina for coating

70g (2,5oz) sugar

2 eggs

250g ricotta (small pack) 8,8oz

150g (5,3oz) lemon curd

75g (2,65oz) crème fraîche

1 pack of vanilla pudding powder

150g (5,3oz) raspberries

A little tip: you can use frozen raspberries as well, just remember to let them drain well. Otherwise your little cake won’t be firm.

Grease the ramekins and sprinkle with semolina. Preheat the oven to 160° /320F (circulating air 140°/ 285F )

Whisk butter and sugar together until creamy using a hand mixer. One by one, gradually stir in the eggs. Add ricotta, crème fraîche, lemon curd and the pudding powder and mix well. Add the raspberries to the mix, and stir gently, then distribute the ricotta dough into the ramekins.

Bake for about 40-50min. Allow to cool in the oven. Leave in the form if you want to serve them as they are, or wait for the cakes to cool down and take them carefully out of the ramekins. Sprinkle with icing sugar.


9 responses to “Little ricotta cakes”

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