Ricotta Rosemary Cake with Mascarpone Icing
YumRicotta Rosemary Cake with Mascarpone Icing; great reminder of snowy landscape, served on a plate : light, moist, tasty and fragrant dessert with lemons and fresh rosemary.
This Ricotta Rosemary Cake with Mascarpone Icing reminds us how lovely it is to spend holidays somewhere in the mountains. Having fun at remote cozy place …. in quiet environment covered with snow is beautiful !
Needless to say, our „present normal“ makes us remember of how it used to be, hoping to enjoy northern Europe next winter. Here you can see our Nordic branch enjoys in Sälen, Sweden these days:
Rich Mascarpone icing really looks like abundant layer of snow over the hills and valleys and I added some tiny rosemary branches sprinkled with icing sugar to look like pine trees.
I have seen this lovely fresh rosemary decoration in a Christmas magazine and decided to garnish our cake the same way before serving.
Simple, Ricotta rosemary cake cake is low in sugar, comes together quick and is perfect recipe to use fresh lemon zest and juice.
Ricotta cheese is finely measured with unsalted butter to give smooth and subtle batter texture to this rosemary cake.
Ricotta Rosemary Cake with Mascarpone Icing
Ricotta Rosemary Cake with Mascarpone Icing; great reminder of snowy landscape, served on a plate : light, moist, tasty and fragrant dessert with lemons and fresh rosemary.
Ingredients
- Ingredients for the batter :
- 6 ½ Tbsp unsalted butter
- 7 Tbsp white sugar
- 4 eggs, separated
- Pinch of salt
- ½ tsp fresh lemon juice
- 1 tsp fresh lemon zest
- ½ tsp finely chopped fresh rosemary
- ½ cup Ricotta cheese ( approx 125 grams )
- ¾ cup almond flour
- ½ cup cake flour
- 1 tsp baking powder
- Ingredients for the icing :
- ½ cup whipping cream ( 100 grams )
- ¾ cup Mascarpone cheese
- 4 Tbsp icing sugar
- ½ tsp vanilla extract
- ½ tsp fresh lemon zest
- Rosemary brunches to garnish, optional
- Icing sugar to sprinkle rosemary, optional
Instructions
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Preheat the oven to 190 C / 374 F.
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Butter 7 x 7 inches pan and cover the bottom with baking paper. Leave aside.
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In a mug, combine almond and cake flour with baking powder.
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In a medium sized dish, mix egg whites with a pinch of salt until stiff peaks form. Leave aside.
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In another medium sized bowl, mix butter and sugar until foamy.
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Slowly add egg yolks, lemon juice and zest, rosemary, Ricotta and flours combined with baking powder.
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Using spatula, gently combine egg whites with batter.
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Pour into the baking dish and bake for 25 minutes.
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While the batter is in the oven, beat whipping cream to get soft peaks whipped cream. Add Mascarpone, icing sugar, vanilla extract and lemon zest. Mix slowly to get creamy texture.
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Cool the batter completely and spread the icing over the cake.
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Stick short rosemary branches into the sqares before serving and sprinkle with icing sugar, optionally.
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