Torta di ricotta con lamponi ubriaco
This ricotta cake with drunken raspberries is simple and fast.
Now that it’s just my husband and I at home, I’ve tried to come up with desserts that don’t feed an army. We don’t need all that sitting around the house and I often just want enough for one dessert, maybe two.
The other day, I picked a couple of quarts of raspberries and was looking for a good dessert to use them in. I had a Jiffy cake mix in the pantry, but I thought that would be boring left alone. 🙂 So I scavenged my fridge ingredients and found 1/2 cup of ricotta that needed to be used and some left-over evaporated milk from breakfast. I also had a 1/2 package of instant vanilla pudding. So I put them in the cake mix to kick it up a bit and to make it nice and moist.
Then I soaked the raspberries in a bit of honey and amaretto and topped the cake with them. Need I say it was heaven?!
Try it out for yourself – super fast and delicous!
Prep time: 15 minute prep; 20-25 minutes bake time
Makes 4 servings (1 – 8×8 inch cake)
- 1 – 9 ounce box yellow or white Jiffy cake mix
- 1/2 cup ricotta
- 2 teaspoons vanilla
- 1/2 pkg of instant vanilla pudding
- 2 tablespoons milk
- 1 1/2 pints of fresh, washed raspberries
- 2-3 tablespoons amaretto
- 1 tablespoon honey
- whip cream or mascarpone to garnish
Place the raspberries in a small bowl. Add the amaretto, honey and 1 teaspoon of the vanilla over them. Stir and set aside to let macerate while you prepare the cake.
Preheat oven using the box directions.
To the cake mix, add the ricotta, 1 teaspoon of the vanilla, the vanilla pudding and the milk.
Mix with mixer according to box directions.
Bake at 350 for 20-25 minutes.
Once cake is cool, cut in 4 large pieces and top with drunken raspberries and whip cream, or a dollop of mascarpone.