Ricotta Pound Cake with Fresh Grapes

Serves 8

6764

Ricotta Pound Cake with Fresh Grapes

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Ingredients

• 1 cup Fresh Red Chilean Grapes – rinsed and sliced in half, plus more for garnish
• 1 cup Fresh Green Chilean Grapes – rinsed and sliced in half, plus more for garnish
• 1 ½ cups Ricotta Cheese
• 3 Large Eggs
• 1 cup Unsalted Butter
• 2 tsp Pure Vanilla Extract
• 1¾ cups All Purpose Flour
• 1½ cups White Granulated Sugar
• 1½ tsp Baking Powder
• 1 tsp Fine Sea Salt

Instructions

1. Position the rack in the centre of the oven, preheat convection oven to 350°F (177°C)
2. Prepare a cake pan with cooking spray or buttered with a light coating of flour
3. In a medium bowl combine flour, baking powder, and salt, whisk to combine
4. In the bowl of a stand mixer with the whisk attachment, combine ricotta cheese, butter, vanilla, and sugar
5. Scrape down the sides of the mixing bowl, continue to mix, adding one egg at a time until fully combined
6. Add the bowl of dry ingredients to the mixing bowl, whisk until fully combined and velvety smooth
7. Add the grapes to the mixing bowl and gently fold into batter using a spatula
8. Transfer the batter to the prepared cake pan, bake for 60 minutes or until golden brown
9. Use a toothpick inserted in the centre of the cake to check for doneness, when it comes out clean
10. Cool cake on a rack, gently tap the cake pan on a hard surface to loosen, invert on cake stand or plate