What does it mean to bake with love? Baking, for me, is so much about the act of sharing, of gathering together, or of bringing a sweet bite to someone’s day. In fact I rarely ever bake for just myself (except for the occasional loaf of banana bread – duh). While I’m baking, I like to think about who I’m making it for, and how they’ll enjoy it: scones over breakfast and lots of laughs, brownies sent to colleagues who are stressed out working towards a deadline and could use a boost, or an easy, mix and bake cake to be enjoyed over tea, welcoming family in our home. All the positive thoughts I want to bring to others, channeled into that dough.
I baked this lovely raspberry ricotta cake from Bon Appetit last weekend for my sister, brother-in-law and niece. It was my first time making it, but it was thrown together so easily and the results were so delicious and moist, it certainly won’t be the last. It was consumed quickly and enthusiastically, and I can only help the love was felt all around.
Raspberry Ricotta Cake
Via Bon Appetit magazine
Notes:
I absolutely regretted not adding lemon or orange zest (I planned on doing it and forgot – whoops!) and I would suggest you not make that omission. I also feel like you could get super creative with this cake and incorporate almost any fruit or berry.
Finally, I ended up baking the cake a full 10 mins over the suggested time (although it could be my old oven). Definitely check with a toothpick and bake longer if needed.
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