Yay! It's Wednesday Cake!

Wednesday, November 8, 2017

Happy cake day, everyone! What's your guilty pleasure? One of mine is watching snippets of UK's This Morning breakfast show with Holly and Phillip. All the Brits must know who I am talking about, right? I especially adore the cooking segments when they have Gino aka the most hilarious Italian chef as a guest. This guy brings tears of laughter into my eyes every time he is on the show.

Anyway, recently I watched him share his grandfather's Italian raspberry baked cheesecake that looked beyond delicious and way too easy, so last Wednesday I made it. I'm glad I did, because it's one of those quick desserts that is incredibly indulging with very little effort. Plus, the Italian cheesecake has no crust!

Fancy trying it tonight? Here is the recipe:

- Butter for greasing
- 2 tablespoons orange liqueur
- 600 grams (1 2/3 cup) cream cheese, at room temperature
- 180 grams (1 cup) caster sugar
- 3 eggs, lightly beaten
- 1 teaspoon orange flower water
- 3 tablespoons plain white flour
- Finely grated zest of 1 orange
- 200 grams (1 1/2 cup) raspberries
- Icing sugar to decorate 

Preheat the oven to 180°C (360°F) and butter a cake tin. In a large bowl, beat together the orange liqueur, cream cheese and caster sugar. Beat in the eggs bit by bit until fluffy and combined. Fold through the raspberries. Spoon the mixture into the prepared tin, tapping it against the work surface to remove any bubbles. Bake for 35-45 minutes until the edges of the cake are firm, but the center is still slightly wobbly. Set aside to cool for 30 minutes. Run a sharp knife around the edge of the cake to loosen it, and then remove it from the tin.  Serve with a little icing sugar sprinkled on top. Ta-dah!

P.S: Mmm...
P.P.S: Fancy more Wednesday cake goodness?

(Photos by exPress-o)


Anonymous said...

I love your recipe cake posts. Jill

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