Vanilla & Raspberry Ricotta Bundt Cake (GF)

A few weeks ago, a colleague at work retired and several of us baked cakes for a farewell get together. I love using ricotta, creme fraiche, sour cream etc in cakes, it always makes such a delicious and moist cake, even with gluten free flour. The glaze was amazing, such a vanilla hit and so creamy too, I’ll definitely be making it again.

Ricotta 2The cake certainly went down at an alarming rate, which can only be a positive thing. I also received a comic marriage proposal due to it, so that’s definitely a good sign that it was tasty. On the subject of bundt cakes, I mentioned in my previous post (Maple Gingerbread Cake) about lusting after the new Nordic Ware square bundt tin; well, having completed my exams, I caved and bought it after tracking one down online, to celebrate. I cannot wait for it to arrive and try out all the bundt cake recipes in one of my new cook books, Cake Keeper Cakes. Another one to add to my growing cake tin collection!

Ricotta bundt

Ingredients: Makes one 12 cup bundt)

  • 420 g of gluten free plain flour (or plain flour)
  • 1 tsp of xantham gum (if using GF flour)
  • 400 g of golden caster sugar
  • 4 tsp of baking powder
  • 6 large eggs, at room temperature
  • 300 g of ricotta (if you have time, make your own, your life will be changed)
  • 200 g of creme fraiche (I used reduced fat), (or any combination of ricotta and creme fraiche to make ~500 g)
  • 1 tsp of vanilla paste/extract
  • 220 g of unsalted butter, melted
  • 350 g of frozen raspberries

For the glaze:

  • 56 g of unsalted butter, melted
  • 250 g of icing sugar
  • 2 tbsp of milk (or more, for desired consistency, I used between 3 & 4)
  • Toasted flaked almonds, optional

Method:

  1. Preheat the oven to 180°C. Grease and flour your bundt tin.
  2. In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
  3. Whisk in the eggs, one at a time, followed by the vanilla, ricotta and cream fraiche.
  4. Finally, whisk in the flour, baking powder and xantham gum, whisk until just combined.
  5. Fold in the raspberries and then pour the mixture into the prepared bundt tin.
  6. Bake the cake for about an 1 hour and 20 minutes, if it gets too brown on top cover it with tin foil. Check several times that a skewer inserted comes out completely clean, if not, put it in for a further 10 minutes or so.
  7. Leave the cake to cool in the tin for 25 minutes, before turning out onto a cooling rack.
  8. Make the glaze by stirring the icing sugar into the melted better (in a mixing bowl).
  9. Whisk in the milk until you have the desired consistency, a thick but almost pourable consistency.
  10. When the cake is completely cool, place blobs of the icing around the top of the bundt cake and smooth it into a ring, the icing will then drizzle down the sides.
  11. Top with flaked almonds and allow the icing to set slightly (if you can) before slicing and serving.
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3 thoughts on “Vanilla & Raspberry Ricotta Bundt Cake (GF)

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