Today I recommend this ricotta and raisin pound cake, a delicious treat, one of those soft cakes that everyone loves. Perfect for the whole family’s breakfast when you have that empty feeling in your stomach and don’t know what to eat, or to end lunch or dinner on a sweet note. A simple and light dessert, with few fats. The batter contains ricotta, making the cake soft and moist. It will be ready to bake in no time and will be gone just as quickly!
Other sweet recipes that might interest you:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ricotta and Raisin Pound Cake Ingredients
- 2 eggs
- 3/4 cup sugar
- 1/2 cup ricotta
- 1/4 cup sunflower oil
- 3.5 tbsp milk
- 1/3 cup raisins
- 1 tsp vanilla essence
- 1 packet baking powder
- 2 tbsp grappa
Ricotta and Raisin Pound Cake Tools
- Mixer
Ricotta and Raisin Pound Cake Steps
First, soak the raisins in a small bowl with the grappa and milk. Also, place the ricotta in a sieve so that it loses all the liquid. After a couple of hours, add a tablespoon of sugar from the 3/4 cup mentioned in the description to the ricotta, and using a fork, work it until creamy.
Beat the eggs with the sugar until you get a light and frothy mixture. Gradually add the oil, then drain the raisins and add the liquid to the mixture, blending everything.
Add the ricotta, a little at a time, continuing to mix with the beaters. Gradually pour in the flour previously sifted with the baking powder. Blend again until you obtain a smooth and lump-free mixture.
Finally, add the drained, dried, and floured raisins. Now, stir with a spatula. Pour the batter into a loaf pan lined with parchment paper and bake at 340°F for about 30-40 minutes. Do the toothpick test: if it comes out dry, the cake is done; if it comes out still moist, continue baking.
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Once it’s cooked, let it cool and sprinkle the surface with powdered sugar and… enjoy your meal!
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