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Wednesday, January 25, 2017

POLKA DOT CAKE

At first I was going to call this "Brown Butter Ricotta Grape Cake", but that's waaay too long. So, it's "Polka Dot Cake" instead because that's how it looks and it's fun to say. 

 

Don't worry, I'm still going to tell you about all the goodness inside. The brown butter, albeit a tad trendy, definitely adds a nuttiness that is kinda special. The ricotta adds a creamy richness similar to what sour cream can do in a pound cake. Finally, grapes! 

 

I'm really in to baking with grapes lately. I love that a fruit that's so common to find in homes feels a bit extraordinary in a baked sweet. I've made focaccia bread with grapes, and I've made financiers with grapes. I couldn't resist making a cake with them too. Of course, nothing is new. I'm not the first to do this, but it doesn't slow down my excitement. 

 

The Polka Dot Cake is a very casual cake. I would serve it as a weeknight after dinner dessert. It would also work as part of a healthy breakfast. ;)

POLKA DOT CAKE

Ingredients
220g all-purpose flour
220g granulated sugar
2tsp baking powder
3/4tsp salt
3 large eggs
390g whole milk ricotta
1/2tsp vanilla extract
113g unsalted butter, browned
1c grapes, whole, chilled 

Directions
Prepare an 8 inch cake pan with butter and cut a circle of parchment to fit the base of the pan. Preheat the over to 350•F. 

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. 

In a medium mixing bowl, whisk together the eggs, ricotta, and vanilla. Combine this mixture with the dry ingredients. Only stir enough to combine. 

Add the browned butter in three additions. Only stir enough to combine. Fold in half the grapes. Pour the batter into the prepared pan. Top with remaining grapes. 

Bake for about 55 minutes. Remove when the cake is golden and tester comes out clean. Cool in pan for 30 minutes before turning out. Eat warm or cool completely. 

***If your ricotta cheese has liquid, pour it off. 
***For detailed instructions on browning butter read this helpful page on The Kitchn. 
***Dont use a mixer for this. It's more likely to be over worked if you use a machine for this recipe. Also, the quiet is nice. 

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