Today was a special day...we blew up balloons...
and made cards...
prepped ingredients...
measured and mixed...
added a little colour...
and mixed some more...
checked that it all tasted great...
lit the candles...
and celebrated...
the girl's Dolls and Baby's Birthdays today.You could sense the excitement and energy in the house this morning when I told the girls it was their Baby's Birthdays today and we better make a Birthday cake for them...
It was perfect!
The texture was so moist. The girls loved it.
Definitely a recipe worth trying!
Ricotta Pound Cake
1 1/2 c cake flour
2 1/2 tsp baking powder
1 tsp salt
3/4 c unsalted butter, softened
1 1/2 c fresh whole-milk ricotta
1 1/2 c granulated sugar
3 large eggs
1/2 vanilla bean
1 tsp pure vanilla extract
Preheat oven to 350°F (177°C) and place rack in center.
Grease and flour 9-inch loaf pan.
In medium bowl, sift together flour, baking powder, and salt and set aside.
In a separate bowl, cream together butter, ricotta, and sugar until smooth and light.
Beat in eggs one at a time, scraping sides of bowl after each addition.
Split vanilla bean lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract. On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat again on medium.
Pour the batter into the prepared pan and smooth top with a spatula. Tap pan on counter a few times to remove air pockets.
Put cake in oven and let bake for 15 minutes, then lower the temperature to 325°F (160°C) and let bake until cake springs back when lightly touched, the sides of the cake have pulled away from the sides of the pan, and a cake tester inserted in center comes out clean, about 25-35 minutes more.
For some reason, mine took another 35 minutes.
Allow cake to cool in pan for 15 minutes, then invert it on wire rack to cool completely.
1 1/2 c cake flour
2 1/2 tsp baking powder
1 tsp salt
3/4 c unsalted butter, softened
1 1/2 c fresh whole-milk ricotta
1 1/2 c granulated sugar
3 large eggs
1/2 vanilla bean
1 tsp pure vanilla extract
Preheat oven to 350°F (177°C) and place rack in center.
Grease and flour 9-inch loaf pan.
In medium bowl, sift together flour, baking powder, and salt and set aside.
In a separate bowl, cream together butter, ricotta, and sugar until smooth and light.
Beat in eggs one at a time, scraping sides of bowl after each addition.
Split vanilla bean lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract. On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat again on medium.
Pour the batter into the prepared pan and smooth top with a spatula. Tap pan on counter a few times to remove air pockets.
Put cake in oven and let bake for 15 minutes, then lower the temperature to 325°F (160°C) and let bake until cake springs back when lightly touched, the sides of the cake have pulled away from the sides of the pan, and a cake tester inserted in center comes out clean, about 25-35 minutes more.
For some reason, mine took another 35 minutes.
Allow cake to cool in pan for 15 minutes, then invert it on wire rack to cool completely.
Recipe brought to you from HERE.
VERY easy...the girls had SO much fun making it.
Little Miss A turned around to me and said " this was SO much fun Mummy...so special, a Birthday Party for our babies....Thanks you!"
That made my day already!
What/Who made your day today?
Char,On
