Ricotta Cake w/ Grapes & Rosemary

Grapes are my go to all winter long.   

I roast them on a tray along with carrots (throw on the last 5 minutes of cooking)......roast them with butternut squash (so good!) and use them in desserts.    They are a wonderful surprise!

Here, I created this FABULOUS ricotta cake using grapes and fresh rosemary.   Don't skip the rosemary, it makes this cake special.

Ricotta Cake w/ Grapes & Rosemary:

1 cup of sugar

zest of a lemon

1 branch of fresh rosemary, needles chopped (about a tablespoon)

3 eggs

1/2 cup vegetable oil

1 tsp vanilla extract

1 cup of fresh ricotta cheese

1 cup of flour

1/2 cup of almond flour 

tsp of kosher salt

1 tbsp baking powder

enough seedless red/black grapes to decorate the top (about a cup)

Start by mixing the zest and rosemary into the sugar, making a "wet sand", until fragrant.

Mix the 3 eggs and vanilla in a measuring cup with the oil and pour into the sugar mixture.

Next, add in the ricotta cheese.

Dry ingredients get mixed into the batter and poured into a 9" springform pan that has been greased and lined with parchment paper.

Dot the top with the seedless grapes (I would not recommend green grapes for this one).

Sprinkle the top with turbinado sugar and bake 50 minutes at 350F.     

Let cool in the pan 15 minutes, then run a knife around the rim and release the springform.

This is a TOP 10 cake!   I hope you try it!

Grapes rule!  

xo