What is likely the last snow of the season here in Charlotte fell overnight last night. Merely a dusting here in my area, but enough to make it soft and pretty for a small time until the sun chased it all away. The promise of spring is starting to pop up everywhere. My neighborhood has a flock of Canadian geese that spend spring and fall with us yearly. They roost and raise their chicks every year. It is fascinating to watch them return every year and bear witness to their cycle of life. A few years ago a gosling was born missing one of his little webbed feet; he had the leg just no foot. I was saddened because I knew this was likely one that wouldn’t make it and probably would not be chosen as a mate if he did. The next spring he returned with a mate and for several years now has returned and helps raise a whole new brood of goslings. It really is heartwarming! Without that missing little foot, I may never have given a second thought to the fact that it is the same flock of geese each year. Life really is a miraculous succession of events if you look for it.
The recipe I am giving you this week is decidedly NOT a diet food. I give this as a sort of peace offering begging your pardons for being busy with my school work and not getting enough blog posts out! This recipe could easily be converted to a diet recipe and I will tell you at the end how and how many points that would make it. I make no apologies for using real butter and sugar now and then; we have gone over that in the past. Real ingredients cannot hurt you when you eat them now and then! This recipe also gives you the opportunity to use your spring form pan or your Bundt cake pan, which I always find fun!
· ¾ cup softened butter
· ¾ cup sugar
· Lemon zest (How much you want depends on how lemony you really want this! I use about a tablespoon worth of lemon zest.)
· Juice from one Lemon
· 3 Large or extra-large eggs, separate the yolks from the whites
· 1 cup Ricotta Cheese
· ½ cup and 2 tablespoons all-purpose flour
· 2 teaspoons baking powder
· Dash of salt
How to Make:
1. Preheat your oven to 325 degrees Fahrenheit. Spray your spring form or Bundt cake pan, would also work with a regular cake pan, with some Pam type spray. Wipe out any excess; you just want a light coating.
4. Add in the flour, baking powder, and salt. Beat until just mixed. Be careful not to over mix.
6. Pour the batter into your cake pan of choice.
7. Bake for about 45 minutes, until the edges are just browned and a fork or cake tester stuck into the center comes out clean.
8. Allow to cool before serving.
I served with this cake topped with a mix of blueberries, a couple packets of Splenda, and about a tablespoon of Fat Free half and half mixed together. Though any fruit would be an excellent topping! Or just plain! This cake is elegant and remarkably simple. This time of year Florida strawberries are in season, the first big mark of the coming season in my humble opinion, and would go great on top of this cake! Makes about eight servings depending on how you cut your slices.
To lower the fat content in this cake you could use Fat Free or Reduced Fat Ricotta, replace the butter for a butter substitute, and Splenda instead of sugar. Cut into eight servings it makes it a 7 point dessert on the Weight Watchers Points Plus plan. (A bit heavy points wise, but well worth the indulgence.)
Please enjoy! Play with the recipe and let me know what you do with it! I love feedback!