Sunday, February 26, 2012

Sunday, February 19, 2012

Saturday, February 11, 2012


Next Week's Word = LIGHT


Lemon Ricotta Cake (Barb's image on the right)
  • ·      1 1/2 sticks (3/4 cup) butter, at room temperature
  • ·      1 1/2 cups granulated sugar
  • ·      15 oz. container whole milk ricotta, at room temperature
  • ·      3 eggs, at room temperature
  • ·      1 tsp vanilla extract
  • ·      zest of 2 lemons
  • ·      juice of 1 lemon
  • ·      1 1/2 cups flour
  • ·      2 1/2 tsp baking powder
  • ·      1/2 tsp baking soda
  • ·      3/4 tsp salt

Preheat the oven to 350 F.  Grease and flour a 9-inch springform pan.
Cream the butter and sugar together, then add in the ricotta, and continue to beat for about 5 minutes, until light and fluffy.  (I recommend an electric mixer for this.)  Beat in the eggs one at a time until the mixture is smooth.  Beat in the vanilla and lemon.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.  Fold the dry ingredients into the wet ingredients by hand, being careful not to over mix.  Pour the batter into the pan, and smooth out the top.  Bake for 15 minutes at 350 F, then lower the temperature to 325 F and continue to bake until the center springs back when touched, and a toothpick inserted in the center of the cake comes out clean (about 40 minutes).
Cool the cake for about 10 minutes, then run a knife carefully around the pan, and unlock the spring mechanism.  Allow the cake to cool completely before pouring on the glaze.
Lemon Icing
  • 2 cups confectioner's sugar
  • zest of 1 lemon
  • juice of 2 lemons
  • 6-7 drops of lemon extract 
Combine the sugar and lemon zest in a medium bowl.  Add the lemon juice 1 Tbsp at a time, whisking well, until the desired consistency is reached.  The icing should be thick, but smooth and pourable.  Whisk in the lemon extract.  Pour the icing onto the top of the cake, and use a spatula to gently coax it across the surface of the cake.  Allow it to cascade down the sides of the cake in a natural pattern.  The cake will keep for about 5 or 6 days stored at room temperature… if it lasts that long!

Raspberry Sauce

   2 pints raspberries (frozen are fine)
   1/4 cup sugar
   1 tablespoon lemon juice

Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.