2 cups Part-Skim Ricotta Cheese
3 tablespoons sugar
1 1/2 teaspoon vanilla
1 cup whipping cream, whipped
1 cup semi-sweet mini chocolate chips
1. Beat ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer for 3 minutes.
2. Fold in whipped cream and chocolate chips.
Makes About 4 Cups
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
1/2 tsp. pure vanilla extract
1. With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy.
3. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
I came across this recipe in Martha Stewart’s Cakes book and as soon as I saw it I knew I wanted to make it. It sounded simple and more importantly with a few key baking ingredients (butter, eggs, sugar & flour) I knew it would be delicious. If you like shortbread, you’ll love this cake! Just as an FYI, this cake is also known as a Brittany Butter Cake (as in Brittany, France a region located in the northwest part of the country) or a Gateau Breton.
To begin I combined a cup each of sugar and butter in my stand mixer and mixed it together until it was light and fluffy.
Following that, I added in vanilla extract and six egg yolks one at a time.
And finally I added in flour and salt and mixed all the ingredients together until they were just combined.
Now it was time to transfer the batter to my tart pan – most tart pans have a removable bottom (as this one does) which makes removing the tart a cinch. You just push the tart up from the bottom when it’s done cooling and the decorative rim slides right off. I also prepped the pan with baking spray.
After I had transferred the batter I smoothed the top with an offset spatula and then refrigerated it for fifteen minutes.
Following refrigeration it was time to prep the top of the tart for baking by brushing it with an egg wash and making a criss-cross pattern.
I then baked it in a 350 degrees oven for about forty minutes and voila…
After it fully cooled I easily removed the decorative ring. It was simple to make and turned out delicious. And the golden color due to the egg wash and the simple criss-cross pattern made it visually appealing which is always a plus when it comes to baked items.
Makes one 9-inch cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cup sugar
1 tablespoon pure vanilla extract
6 large egg yolks
2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 large whole egg, lightly beaten
Preheat oven to 350 degrees. Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until light and fluffy. Beat in vanilla and yolks one at a time, beating well after each addition. Add flour and salt; beat just until combined. Do not overmix.
Transfer batter to 9-inch tart pan with removable bottom; with small offset spatula, spread batter and smooth top. (If necessary, chill batter 10 minutes before smoothing.) Place pan in refrigerator 15 minutes.
Remove from refrigerator. Brush top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, about 50 minutes.
Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.
I recently picked up Martha Stewart’s newest cookbook – Martha Stewart’s Cakes – and after going through it I was eager to try out one of the many delicious recipes in it. I was all set to make a butter cake until I came across some blood oranges in my local supermarket and remembered a Blood Orange – Olive Oil cake recipe from the book.
After zesting and peeling the oranges….
I squeezed a few segments to get 1/4 cup of juice. While it probably would have been easier just to squeeze the juice into a measuring cup this oddball method was what my hands reached for first.
After mixing the orange zest and sugar together with my fingers (per the instructions) I then added in the juice and buttermilk and whisked it together with my hand mixer… not my fingers!
I then added in three eggs and extra-virgin olive oil. No worries… There wasn’t a hint of taste of olive oil in the final outcome and I must say the olive oil produced a very moist cake. If you want some more information on baking with olive oil check out this website.
And finally I added in a sifted mixture of flour, baking powder, baking soda and salt.
I knew this cake was going to be a winner when the batter itself already had a wonderful aroma and it wasn’t even in the oven yet.
I then poured it into a prepared – I sprayed it with non-stick baking spray – 9 x 5 inch loaf pan and baked it in a 350 degrees preheated oven for about forty-five minutes.
I first let the cake cool in the pan on a wire rack for fifteen minutes and then turned it out on the rack to finish cooling overnight.
Once the cake cooled I made a dark chocolate glaze to drizzle over it. I did so by chopping up two ounces of bittersweet chocolate and then poured warmed heavy cream over it.
After letting it sit for a few minutes I whisked it together.
And then drizzled it over the cake.
I couldn’t wait to slice it into it and was not disappointed. The cake had a nice orange taste and that little bit of chocolate on top was just perfect! The recipe actually called for a honey-sweetened blood-orange compote to go along with it but I opted not to make it and I definitely didn’t miss it.
3 blood oranges
1 cup sugar
1/2 cup buttermilk
3 large eggs
2/3 cup extra-virgin olive oil
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 oz. bittersweet chocolate
1/4 cup heavy cream
1. Preheat oven to 350 F. Prepare a 9-by-5 inch with non-stick baking spray. Finely grate enough rind from oranges to yield 1 packed tablespoon zest.
2. Peel the oranges and then working over a bowl squeeze the segments to obtain 1/4 cup juice.
3. Combine sugar and zest in another bowl; using your fingers, rub together well. Add juice and the buttermilk; whisk to combine. Add eggs and oil; whisk to combine. Sift together flour, baking powder, baking soda, and salt into a small bowl; add to buttermilk mixture, whisking until smooth.
4. Transfer batter to prepared pan. Bake until golden and a cake tester comes out clean, 40 to 45 minutes. Transfer pan to a wire rack to cool 15 minutes. Turn out cake onto rack to cool completely.
5. Place chocolate in a heatproof bowl. Bring cream to a gentle simmer in a small saucepan. Pour over chocolate, let stand 5 minutes, and then whisk together until smooth. Drizzle over cooled cake and let set about 1 hour.