The Cake of Summer - Ricotta Berry Cake

Our family's official cake of Summer 2020 is all you might expect craving during this most tumultuous time in many of our lives - simple, comforting and, somehow, familiar. Because the pandemic has made shopping more challenging, you'll be happy to discover how customizable this fruit-driven Ricotta Cake is. No matter how I tinker with it, it comes out absolutely beautiful and delicious with whatever berries or stone fruits (such as peaches, nectarines, plums) are available and seasonal. 

Raspberry Ricotta Cake with Lemon Whipped Cream, Photo: NK

Needless to say, I have had some extra time on our hands lately, so I've been able to make this cake a few times now, tweaking the original recipe from Bon Appetit slightly and adding two different flavored Whipped Cream toppings that, at least for me, are a welcome vehicle both for complementary flavors and additional creaminess. The cake is perfectly fine on its own, but I've been known to be a little extra in the kitchen - but only in ways that don't add much labor, of course! One key ingredient sets my cake apart from the original: Vanilla Bean Paste. I use this in nearly everything I bake in place of Real Vanilla Extract (I prefer either Rodelle or Nielsen-Massey brand). The paste has actual Vanilla Bean specs in it and is really packed with flavor and just a bit of additional sweetness. It's a great investment if you bake a lot, but certainly not necessary to have. I feel the same about Vanilla Beans (which I used in one of the Whipped Cream variations below). They are a great thing to have in your pantry and take so many recipes over the top with barely any effort. 

I hope you enjoy giving this easy Ricotta Berry Cake a spin. At 10-15 minutes to prepare, you're sure to be making it all summer. Here's to less crazy times ahead, but until then, stay healthy and safe! xxxooo -Neurotic Kitchen. 

Raspberry Ricotta Cake, Photo: NK

Raspberry Ricotta Cake (+ Peach Strawberry Variation & Whipped Cream Toppings)Ingredients:
Parchment Paper
Round 9 inch cake pan
Nonstick Vegetable Oil Spray (I have also used Olive Oil applied with paper towel and it works just fine)
1 cup Sugar
2 teaspoons Baking Powder 
1/2 teaspoon Kosher Salt 
3 large Eggs 
1 1/2 cups full fat Ricotta Cheese (I use Galbani brand most often)

1 Tablespoon Heavy Cream (optional, but will make for a moister cake- I recommend doing this if especially if you feel the Ricotta is on the drier side)1 teaspoon Vanilla Bean Paste (or Real Vanilla Extract)
1/2 cup Salted Butter, melted (1 stick)
1.5  cups Fresh Raspberries  (*for Peach + Strawberry Variation add 1 3/4 -2 Cups chopped Strawberries and Peaches plus some for the topping once cake has been poured in the pan)

*See optional Whipped Cream Accompaniments below

Method:

Preheat oven to 350 degrees and take your 9 inch round cake pan and line it with Parchment Paper, leaving some overhang. Grease the Parchment with Nonstick Spray or a little oil. 

In a large bowl, whisk the Flour, Sugar, Baking Powder, and Salt. 

Now, whisk the Eggs, Ricotta, Heavy Cream (if using) and Vanilla Bean Paste or extract in a medium bowl until smooth. Fold this mixture into dry ingredients just until blended. Now fold in melted Butter, followed by * 1 1/4 Cup Raspberries, taking care not to crush berries. Scrape the batter into prepared pan and scatter remaining 1/4 Cup Raspberries over top. (*or 1 3/4- 2 cups fruit for the Strawberry Peach Variation)

Bake cake until it is golden brown in color and and a toothpick inserted into the center comes out clean, 50 minutes in most ovens. Let cool at least 20 minutes before unmolding. Serve with a dollop of the optional Whipped Cream Toppings below!! 

NOTE: The Cake itself can also be made two days ahead and stored tightly wrapped at room temperature. The Whipped Cream can also be made ahead and stored in the fridge several days. 

Strawberry Peach Variation with Vanilla Bean Whipped Cream, Photo: NK

Lemon Whipped Cream (Recommended for Raspberry Cake)

(From Bon Appetit Magazine)1 cup heavy whipping cream 
2 tablespoons sugar
zest of 1 lemon
2 teaspoons lemon juice

*Beat all ingredients in a bowl until stiff peaks form

Vanilla Bean Whipped Cream (Recommended for Strawberry or Peach Strawberry Cake)
1 Cup Heavy Whipping Cream
2 Tablespoons Sugar
1 teaspoon Real Vanilla Extract or Vanilla Bean Paste
1 Vanilla Bean, scraped out, bean set aside for another use (optional) 

*Beat all ingredients in a bowl until stiff peaks form

Strawberry Peach Variation, Photo: NK 

Holiday Cheers - Sugar & Spice Old Fashioned

There's no place like home for the holidays, but the season is always a little more merry when toasted with an exceptional cocktail. And that's just what we had thanks to my husband's ingenuity. After only a few tries he came up with the perfect Old Fashioned with a little holiday flair thanks to notes of Cinnamon, Vanilla and a Brown Sugar rimmed glass. It was a wonderful way to kick off our 6th Annual Feast of the Seven Fishes. 

Sugar & Spice Old Fashioned, Photo: NK

Sugar & Spice Old Fashioned
Makes 1 Drink

Ingredients:
Honey
Light Brown Sugar
1/2 teaspoon Sugar & Spice Simple Syrup (recipe & ingredients below) 
2 Ounces Bulleit Bourbon
3 Dashes of Bitters
Handful of Ice 
1 Wide Strip of Orange Zest
Club Soda 
1 Maraschino Cherry or Luxardo Cherry
1 Cinnamon Stick

Method:
Set out a plate with Light Brown Sugar spread on it. 
Rub the rim of the glass with Orange Zest, twist it in half and set it aside. 
Lightly rim half the glass with Honey and dip in the Sugar to rim.
Place Simple Syrup in the glass.
Add the Bourbon.
Add the Orange Peel. 
Add three dashes of bitters and a Tablespoon or two Club Soda.
Stir.
Taste. If you like it a bit more sweet you can add another 1/2 teaspoon Simple Syrup.
Drop in the Cherry and garnish with a Cinnamon Stick then serve!


Sugar & Spice Simple Syrup
Makes about a Half Cup

Ingredients
1/2 Cup Light Brown Sugar
1/2 Cup Water
3 Cinnamon Sticks
1/2 Teaspoon Vanilla Extract or 1 Split Vanilla Bean

Method:
Combine Water and Sugar in small sauce pan. Bring to a boil.  
Add Vanilla and Cinnamon Sticks.
Lower the heat and simmer for 10 minutes or so. Stores in the fridge for several days.