FOOD PORN THURSDAY // RASPBERRY + LEMON RICOTTA CAKE

I don't know about you guys but as the weather shifts more significantly to arctic temperatures I find myself craving something slightly sweet. And with these biting chills my sweet tooth isn't satisfied with any old thing. It demands something thats going to settle it's yearnings as well as soothing and comforting my cold bones. Something irresistibly decadent whilst dangerously balancing between savoury and sweet. Something no humble chocolate chunk cookie nor macaroon can sate. I guess this longing comes down to that childhood favourite, hot chocolate. The perfect commodity for below freezing cold days. Except I don't like hot chocolate anymore, I ceased that affair many years ago friends. So what is a girl to do?

Well, while cheesecake is almost always the answer (lets face it, when is it not people?) I was still itching for something a little different. Something that is essentially the same, but different, you know?

(Obviously one quick glance at the title gives it away.)

But in rides ricotta cheese astride a gallant white steed. Trumpets blazing, vibrant banners strung. Well not really, but you get the picture. I found this recipe over on Carrie's Experimental Kitchen and immediately my sweet tooth began chanting it's praises. Not only was ricotta cheese involved but raspberries and lemon were invited to the party and hell, we all know how partial I am to lemon anything.

So, I hadn't actually baked with this ingredient in the longest of times and truthfully, ricotta is something I'm rather fearful of. It's not something I feel like you can mess about with. You've got to stick with the measurements or disaster is bound to strike. Which as history shows is inevitable if your name is Sonia De Macedo. So what did I do? I changed shit up. Not too drastically but enough to make a right kerfuffle of it. I had a "genius" idea to use a small cake tin, the one I've become increasingly obsessed with lately for which I blame Pinterest for this infatuation. Sadly my cake wasn't cooked through as delectably as it would have been had I used the proper tools. It was still consumable though but nonetheless a somber shame considering how enticing this cake is. Not all hope is lost however, I have every intention of producing this little number over the weekend. Though I might amp up the lemon flavour and slightly increase the sugar too. What could possibly go awry there?

Check out the recipe and more from Carrie's Experimental Kitchen.

Much love.

-Sxx