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Ricotta and Rhubarb Cake with Mascarpone and Meringue | mylittlelarder.com

Ricotta and Rhubarb Cakes with Vanilla Mascarpone Frosting and Mini-Meringues

Perfectly moist and delicately flavoured ricotta and rhubarb cakes with a big dollop of creamy vanilla bean mascarpone dolloped on top, sprinkled with tangy raspberries and crunchy crumbled meringues. These little cakes are beautiful to look at and even better to eat!
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes

Ingredients

  • cups all-purpose flour
  • 1 cup caster sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 3 large free-range eggs
  • cups ricotta
  • ½ teaspoon vanilla extract
  • 112 g/1 stick unsalted butter, melted
  • 1 cup rhubarb, chopped 1cm/1/2in pieces
  • 200 g/7oz mascarpone cheese
  • 1 Tbsp cream
  • 1/2 tsp vanilla bean paste (or extract)
  • 1 cup store-bought mini meringues (alternately homemade)
  • freeze dried or fresh raspberries, for decorating

Instructions

  1. Preheat oven to 180C/350F on fan bake. Grease a 6 hole cheesecake tin or Texas muffin pan with butter. Alternatively grease one 23cm/9in cake tin and line with baking (parchment paper).
  2. Place flour, sugar, baking powder and salt in a large bowl and whisk to combine.
  3. In a separate medium sized bowl whisk together eggs, ricotta and vanilla until smooth.
  4. Make a well in the centre of the dry ingredients, add the wet ingredients and mix until just combined. Gently fold in the melted butter followed by the chopped rhubarb.
  5. Divide batter between moulds (or in one large cake) and place in the oven to bake for 20-25 min (50-60 min for large cake) or until the cake is golden brown and a skewer comes out clean when inserted into the centre of the cake. Allow to cool for 10 min in tin(s) before transferring to a wire rack to cool completely.
  6. While the cake is cooling make the frosting. Place mascarpone, cream and vanilla in a small bowl. Beat with a wooden spoon until smooth. Transfer to a piping bag fitted with a 1cm/1/2in circular tip (or cut the corner off a ziplock bag). Alternatively, you can go for a rustic look and just dollop frosting on top of the cakes and skip the piping.
  7. When the cakes are cool pipe on a big dollop of icing, sprinkle with freeze-dried raspberries and crumble over mini-meringues.
  8. Best eaten on day of making but un-frosted cakes will keep for 3 days in an airtight container at room temperature. In hot weather, store in the refrigerator but only for up to 2 days otherwise they will dry out.