How to Make Appetizing Raspberry and White Chocolate Ricotta Pound Cake

Raspberry and White Chocolate Ricotta Pound Cake.

You can have Raspberry and White Chocolate Ricotta Pound Cake using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Raspberry and White Chocolate Ricotta Pound Cake

1. It's of Cake.
2. You need 200 g of caster sugar.
3. It's 200 g of self rising flour.
4. You need 1 tsp of baking soda.
5. Prepare 250 g of ricotta.
6. You need 4 of large eggs.
7. Prepare 125 g of butter, melted.
8. You need 125 g of raspberries.
9. You need 100 g of white chocolate, roughly chopped.
10. It's of To serve:.
11. It's 150 g of white chocolate.
12. It's 50 mL of double cream.
13. It's 1 tsp of vanilla.
14. It's 250 g of strawberries.
15. Prepare 125 g of raspberries.

Raspberry and White Chocolate Ricotta Pound Cake step by step

1. Preheat the oven to 180C. Grease and lineal a 20 cm springform pan..
2. Combine sugar, flour and baking powder. Mix well..
3. In a separate bowl, combine ricotta, eggs and melted butter. Mix well and then pour into the dry ingredients..
4. Fold into the batter the raspberries and white chocolate..
5. Bake for 50-60 minutes or until golden and a cake skewer comes out clean. Cool in the pan for 20 minutes before removing from the pan. Let cool in a cooling rack completely..
6. To prepare the chocolate glaze, heat the double cream and vanilla until almost simmering. Pour slowly into the chocolate while whisking until the chocolate have melted. Glaze the top of the cake and decorate with the strawberries and raspberries..