Good morning and welcome Summer! I hope that you had a great weekend.
Mine was busy, and relaxing at the same time; now this morning I feel like I need a day to recuperate. Perhaps too much sun?
We went to the farmer’s market on Saturday and I left there feeling as if I had never tasted real food. Do you know what I mean? So often the produce from the grocery store has little if any taste. Then when you try something locally grown or even from your own garden it taste so much better.
Our market had kale, peaches, tomatoes, onions and more. Next week they will be harvesting a few squash blossoms, I cannot wait to try out some new recipes for those. Do you have any suggestions?
In addition to all of the peaches and tomatoes I consumed I also had a few pieces of this custard cake.
I found this recipe on Pinterest and you can find it and about 2400 other “recipes to try” on one of my boards. I love to bake, and do a fair about of cooking. However, at the rate I am pinning recipes my husband and I will have to quite our jobs to make and try all of these recipes before the year is up.
One of my favorite things about Pinterest are the wonderful people, places and things one discovers. This week I discovered Patty’s Food Blog. The blog is a feast for the eyes. I only wish I could have reached through the screen to try some of her recipes.
Blueberry&Blackberry Ricotta Custard Cake
Recipe from Patty’s Food via Standard Baking Co. Pastries
11/2 Cups of cake flour, sifted
21/2 tsp baking powder
1 tsp kosher salt
1/2 tsp. grated nutmeg
dash of cinnamon
10 tablespoons unsalted butter, softened
11/4 cups of sugar
1 cup PLUS 3 tablespoons of whole milk ricotta
3 large eggs, room temperature
1 tsp. vanilla extract
11/2 cups of mixed blueberries and blackberries
Preheat oven to 350. Prepare 9×5 pan with cooking spray.
Place butter and sugar in an electric mixer with a paddle. Cream until light and fluffy.
Add ricotta, then mix on medium/low for a few seconds. Scrape the sides.
Add eggs one at a time, scrape bowl between each egg. Then add vanilla.
Gradually add dry ingredients and mix on low until just combined. Scrape bowl again and mix for 30 seconds more. Fold in the berries very gently so as not to break them up.
Pour batter into pan(S), smooth top and insert in oven.
Bake for 30 minutes, and then rotate pan and reduce the temperature to 325 and continue to make for an additional 30 minutes.
Remove from oven, let cool in pan for 15 minutes and then remove and cool on wire rack.
NOTES: I added more nutmeg than original recipe and a little cinnamon. And baked mine into two small loafs.
This cake is delicious. Although it looks like bread it is a pound cake. The consistency is moist, rich and has a custard texture to it. It is not too sweet and the burst of summer berries are a wonderful addition. I will be making it next with raspberries.
Do tell, what did you do this weekend? Did you go to the beach, a parade, perhaps a movie?
I hope that you have a wonderful day!