Punch, Brothers, Punch with Care.
May. 8th, 2022 11:37 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Limoncello Ricotta Cake.
Cake:
3/4 cup unsalted butter, softened
1 1/2 cups sugar
15 oz whole milk ricotta
3 large eggses
1/4 cup limoncello liqueur (I used Lemon Bar Rum Punch, because we still have too much of it)
1 tsp lemon zest, from one lemon
1 tsp vanilla
1 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese
4 cups powdered sugar (! I used 1 cup)
2 Tbsp limoncello (ditto lemon rum punch)
1 tsp lemon zest
Butter and flour two 8" round cake pans and line with a parchment round.
Cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes. Mix in the eggses, one at a time, incorporating well. Mix in the booze, lemon zest, and vanilla. In a seperate (sic) bowl, whisk the dry ingredients together. Add them to the batter in two batches, until just combined.
Pour the batter into the pans and smooth as needed. Bake 30-35 minutes, until the toothpick test comes out clean. Let cool in the pans at least 10 minutes before turning out onto a cake rack to cool completely.
In a large bowl, cream together the butter and cream cheese. Add in the rest. Mix until well combined. Place one layer of the cooled cake on a plate and spread on 1/3 of the frosting. Place the top layer and spread the remaining frosting on and around the cake.
What worked: It was reasonably tasty and kept well as we had it with tea for the rest of the week. Nice and moist from the ricotta. It looked pretty, because the wife put the cream cheese frosting in a piping bag and frosted that way.
I was very glad I cut down the powdered sugar in the frosting. More sugar = stiffer frosting which is easier to spread, but 4 cups would have been jaw-rottingly sweet. As it was, 1 cup was plenty sweet.
What didn't: "Seperate"? Sigh. Also the cake needed more lemon, and I don't think the booze added anything. Although this was the most of the punch we've used in the last year, so...
Will I make it again? I don't think so. I'm more likely to make an olive oil cake.
Cake:
3/4 cup unsalted butter, softened
1 1/2 cups sugar
15 oz whole milk ricotta
3 large eggses
1/4 cup limoncello liqueur (I used Lemon Bar Rum Punch, because we still have too much of it)
1 tsp lemon zest, from one lemon
1 tsp vanilla
1 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese
2 Tbsp limoncello (ditto lemon rum punch)
1 tsp lemon zest
Butter and flour two 8" round cake pans and line with a parchment round.
Cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes. Mix in the eggses, one at a time, incorporating well. Mix in the booze, lemon zest, and vanilla. In a seperate (sic) bowl, whisk the dry ingredients together. Add them to the batter in two batches, until just combined.
Pour the batter into the pans and smooth as needed. Bake 30-35 minutes, until the toothpick test comes out clean. Let cool in the pans at least 10 minutes before turning out onto a cake rack to cool completely.
In a large bowl, cream together the butter and cream cheese. Add in the rest. Mix until well combined. Place one layer of the cooled cake on a plate and spread on 1/3 of the frosting. Place the top layer and spread the remaining frosting on and around the cake.
What worked: It was reasonably tasty and kept well as we had it with tea for the rest of the week. Nice and moist from the ricotta. It looked pretty, because the wife put the cream cheese frosting in a piping bag and frosted that way.
I was very glad I cut down the powdered sugar in the frosting. More sugar = stiffer frosting which is easier to spread, but 4 cups would have been jaw-rottingly sweet. As it was, 1 cup was plenty sweet.
What didn't: "Seperate"? Sigh. Also the cake needed more lemon, and I don't think the booze added anything. Although this was the most of the punch we've used in the last year, so...
Will I make it again? I don't think so. I'm more likely to make an olive oil cake.
