Mini Cardamom and Prune Ricotta Cakes
Warning: you won't want to share these Mini Cardamom and Prune Ricotta Cakes. And that's okay, since this recipe from The Curious Plate makes 6 mini cakes, so there's no sharing required. 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.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder (bicarb)
- 1/2 tsp cardamom
- 3/4 tsp kosher salt
- 3 large eggs
- 1 1/2 cups whole milk ricotta
- 1/2 tsp vanilla extract
- 8 TBSP unsalted butter (one stick) melted and cooled
- 1/2 cup California Prunes roughly chopped
- Confectioners sugar to garnish
Instructions
- Preheat an oven to 350F (180C) degrees. Spray 2 mini (4-inch/ 10 cm) cake rounds), 2 mini (5-inch / 12 cm) cake rounds, or 1 4x6 inch (10 x 15 cm) mini loaf pan with non-stick cooking spray. If you want you can replace the mini cake pans and use one 9-inch (22 cm) 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 (22 cm) 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.
Notes
Store any leftovers in an airtight container.
Nutrition
Calories: 420kcalCarbohydrates: 69gProtein: 13gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 114mgSodium: 518mgPotassium: 238mgFiber: 2gSugar: 39gVitamin A: 512IUVitamin C: 0.1mgCalcium: 231mgIron: 2mg