RICHMOND, Va. - Resident Foodie Shayne Rogers, AKA 'Chef Shony-YAY,' stopped by with a Shayne-fully Delicious treat this morning, Raspberry Ricotta Cake with a Fresh Raspberry Ginger Sauce, YUM!
Non-stick spray
1 1/2 c flour
1 c sugar
2 t baking powder
3/4 t salt
3 eggs
1 1/2 c ricotta cheese
1/2 t vanilla extract
1 stick butter, melted
1 c raspberries
Preheat oven to 350 degrees. Spray a 9" cake pan with non-stick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk together eggs, ricotta, and vanilla in another large bowl until smooth. Fold dry ingredients into the cheese mixture, then fold in butter, followed by 3/4 c raspberries. Scrap into prepared pan, smooth batter and top with remaining raspberries. Bake 50 - 60 minutes. Cool 20 minutes and turn out of pan to cool. Cut a thick slice and drizzle with sauce.
Sauce
6 oz. fresh raspberries
1/4 c sugar
1 T grated fresh ginger
1 T sliced fresh mint
1 T water
1 T fresh lime juice
Cook raspberries, sugar, ginger, mint and water over low heat, stirring carefully for 5 minutes. Berries will soften and release their juice. Remove from heat and stir in lime juice. Chill before serving.