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Shayne-fully Delicious Raspberry Ricotta Cake

Posted at 12:50 PM, Jun 22, 2016
and last updated 2016-06-22 12:50:24-04

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.