Mini Cardamom and Prune Ricotta Cakes
Created by: Climbing Grier Mountain
Like these Mini Cardamom and Prune Ricotta Cakes. Why have one cake when you can have five mini cakes? The ricotta helps keeps the cake fluffy while the prunes add a hint of sweetness without the all the extra sugar. Plus, the addition of cardamom elevates this simple cake to brunch approved status.
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp cardamom
3/4 tsp kosher salt
3 large eggs
1 1/2 cups whole milk ricotta
1/2 tsp vanilla extract
1 stick unsalted butter, melted and cooled
1/2 cup California Prunes, roughly chopped
Confectioners sugar to garnish
Preheat an oven to 350 degrees. Spray 2 mini (4-inch cake rounds),
2 mini (5-inch cake rounds), 1 4×6 mini loaf pan with non-stick cooking spray. If you want you can replace the mini cake pans and use one 9-inch cake round. In a large bowl, combine the first four ingredients. In another large bowl combine eggs, ricotta, vanilla extract and butter.
Slowly combine the dry ingredients with the wet ingredients. Once combined, fold in the California prunes. Next, divide the batter among the mink cake pans or pour all the batter into the 9-inch cake. Bake the mini cakes for about 30 minutes and the whole cake for about 55 minutes or until an a toothpick inserted into the middle comes out clean.
Once cooked remove from oven and allow to cool completely before serving anddusting tops with confections sugar.