A delicious and fluffy breakfast cake just in time for Mothers Day. Original recipe found on Saving Room For Dessert.
Raspberry Ricotta Breakfast Cake
Easy to make breakfast cake.
Preheat oven to 325 degrees.
Line a 8 inch springform pan with parchment. Attach the sides and grease pan thoroughly.
In small mixing bowl combine flour, baking powder, salt, baking soda. Whisk and set aside.
In mixing bowl combine sugar and the 3/4 c sugar. Beat until fluff. Add eggs one at a time and mix well. Add vanilla.
Add 1/3 of the flour mixture into the butter mix. Beat low and and add 1/2 of ricotta and blend until smooth. Add remaining flour and mix well. Add remaining ricotta and mix well. Scrape sides and make sure batter is well mixed.
Pour 2/3 of cake batter into pan. Fold in the raspberries and add remaining batter. Smooth top and sprinkle with coarse sugar.
Bake for 60-75 minutes until you can insert a toothpick and it comes out clean.
Cool 20 minutes before serving.
Original recipe called for frozen raspberries.
A crisp salad for a warm day
Your choice of dressing, I used Green Goddess but generally served with blue cheese. For Vegetarian option I used Vegi chicken.
Preheat oven to 350. Season the chicken breast with salt and pepper and place in baking dish. Cook for 20-30 minutes depending on size of chicken until done.
While chicken is cooking assemble the salad. Gather two bowls. Place romaine in bottom of bowls. Add the radish, avocado, and cherry tomatoes. Peel and slice the eggs and add to bowl. Once chicken is done cube and add to bowls.
Serve with your favorite dressing.