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Gooseberry Ricotta Cake

Hei Hei, I’m back! Back from our little summer vacay in Finland – and already back (knee deep) at work. The holidays passed fairly quickly, then again, our stay in the rural log cabin in the lake country of Finland, near Kuopio, was magic and uplifting and also strangely felt like time stood still. I’m convinced nature does that to you. Immersing yourself in nothing but vast lakes beneath and endless blue skies above, you can’t help but unwind.

I left everything far behind for 10 blissful days. Of course, I’ve collected a couple of hundreds (or make that thousands…) of pictures. It will be a project of a different sort to see through them and pick the best ones to feature here and share them with you.
So long, i still have this gorgeous Gooseberry Cake left in my pipeline (i’m not fooling anyone, that glorious pipeline isn’t as long as i’d want it to be, but currently, there are a couple of posts left) for you to enjoy. For more things to do with gooseberries, try this cake.

Ricotta & gooseberry cake
Recipe adapted from Muy Delish

Ingredients:
1½ cup gooseberries
1½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
½ teaspoon vanilla extract
1½ cups low fat ricotta
½ cup (1 stick) unsalted butter, melted
a little butter & flour for the pan

Directions:
Preheat oven to 180º C / 350º F. Line the bottom of a round cake pan with parchment paper and grease the rims with soft butter, then dust with flour. In a large bowl, add the flour, sugar, baking powder, and salt. Whisk well. In a medium bowl, add the eggs and vanilla. Beat with a fork. Add the ricotta and mix until smooth and there are no lumps of ricotta cheese. Using a spatula, fold into the dry ingredients. Mix well to combine. Fold in the melted butter and mix well until all ingredients are incorporated. Fold in most of the gooseberries, sparing some, and taking care not to crush the berries. Scrape batter into prepared pan and scatter remaining couple of gooseberries over top. Bake cake until golden brown and a tester inserted into the center comes out clean, about 50 minutes. Let cool at least 20 minutes before unmolding.

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