A friend arrives tomorrow, and the guest bed is made up and spare towels are ready. I am looking forward to chats and tea, to catching up, and to enjoying more of this cake. My friend is allergic to eggs, and I was thinking of making these vegan cupcakes, which look delicious. Maybe next time; today, I made this cocoa cake and very nice it was too.
Egg-free cocoa cake with ricotta
2 cups all purpose wheat flour (I used 00)
1.25 cups sugar
100 grammes butter, softened
250 grames ricotta
1/2 cup cocoa powder (dark, unsweetened)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup semi-skimmed milk
Mix everything in a bowl. Heat oven to 180C. Line base of a 24cm baking tin with baking parchment, and scoop batter in. Bake at 180C for 50 minutes or so, until it looks done and a cake tester comes out clean. This took longer than expected, the cake is still quite moist and fudgy but really delicious.
This is adapted from Eggless Chocolate Cake – Made with Ricotta Cheese, many thanks for the inspiration. I just used a bit more milk and ricotta as my batter was dry, cocoa, but the original looks great too.
Tomorrow the flight of my friend arrives at 5AM (arrrrghhh……) so after breakfast I foresee an early stroll to the farmers market, then some tea and cake. Maybe with the first strawberries? Mmmmmmmm……. A good Sunday coming up.