I hope everyone had a lovely Easter Sunday! š° I was such a busy bee last week, but I couldnāt wait to dive into Alison Romanās new cookbook, Sweet Enough. Iāve cooked from Alisonās other books with great success (see here, here and here), so I have no reason to believe this book wonāt be the same!
April Cookbook: Sweet Enough: A Dessert Cookbook by Alison Roman
I originally made the ricotta raspberry cake (pg. 118) to bring to Easter lunch, but I ~conveniently~ left it sitting on my kitchen counterā¦ š¤¦š»āāļø These are my favorite kind of cakes ā fruity, moist and okay to eat for breakfast. The original recipe calls for a cup of fresh raspberries, but as Alison mentions, this is a very versitle batter and you can add just about anything youād like! I used a cup of mixed berry jam instead. A very snackable cake!
Thanks for reading, sweeties! š