I received a copy of Marit Hovland‘s cookbook “Bakeland : Nordic Treats Inspired by Nature” from Greystone Books and am excited to share my thoughts, as well as Marit’s recipe for White Chocolate Lime Cake With Almonds with you.
Now that you know the basics to layering and decorating a naked cake, let’s talk about this cake. It is a fluffy lemon ricotta cake (think: your favourite lemon ricotta pancakes but in an extra decadent form) with the perfect amount of silky smooth cream cheese frosting. This ricotta cake recipe is extremely versatile and I have adapted it in many ways based on the season. I made an apple ricotta cake in the fall, a blood orange ricotta cake in the colder winter months, and now that we are in spring, fresh lemon-y flavours are what I am craving. If you’re looking for an everyday cake, you can halve the recipe and bake it in a 9-inch pan — I have done that many times.
Before naked cakes became trendy, a naked cake would have been considered an unfinished cake project with only a crumb coat on. The popularity of naked cakes have been steadily growing, and we see them more and more at bakeries, magazines, and weddings. Besides being much easier to decorate compared to a traditional fully frosted cake, you might consider making a naked cake if you want to show off the flavours of the cake layers, did not make enough frosting (oops!), do not have time to frost a crumb coat and then the outer coat of frosting, or want a rustic look and feel for your cake — the cake will look just as beautiful, if not more.
If you’re still looking for a last minute dessert idea to prepare for the special person in your life today, we’ve got you covered.
This beauty of a cake is definitely a must-make (Valentine’s Day or not). Plus it’s so easy to whip up, it’ll be ready in no time. This lovely recipe comes from Izy Hossack’s latest cookbook The Savvy Cook.
This cake is super moist on the inside, thanks to the ground almonds, with a slightly crumbly texture on the outside. It’s studded with juicy raspberries and chunks of dark chocolate. It’s not too sweet, so you can eat it as an afternoon snack, or even for breakfast (I know I’m definitely up for that). For a special dessert, serve it with a dollop of coconut whipped cream.
I made this cake vegan by swapping out the egg for a few tablespoons of aquafaba. If you’re new to vegan baking or are wondering what I’m talking about, aquafaba is the liquid from a can of chickpeas. I know it may sound gross, but it’s used a lot in vegan baking as an egg replacement (to make meringue, pavlova, mousse, etc.) and it works really well. I like using it in cakes (instead of flax or chia seeds that I’ll usually keep for cookies), as it gives them a really nice texture. Of course, feel free to use a regular egg.