Recipe: Raspberry Ricotta Rose Cake
A pink tea party and floral extravaganza
I made this sweet little cake for a pink tea party with Tiffany Gabrus @thesweetzerlife, friend and fellow creative-entrepreneur-who-escaped-corporate-life. She’s a floral designer whose bright blossoms and wildly loud arrangements are adored by Lady Gaga, Paris Hilton, and Harry Styles. Getting together for a floral-filled pink tea party was a much-needed creative playtime for both of us. 💮 Scroll to the bottom for photos!
My Raspberry Ricotta Rose Cake uses cannabutter to infuse each creamy, decadent slice of cake. You’ll love this simple tea cake recipe as it comes together easily without a stand-mixer, a handful of fresh berries, a whipped raspberry cream cheese frosting.
As Seen On: Last Halloween Tiffany and I made Bodaciously Botancial Pumpkin Bongs. This year, we’re hosting witchy workshops to make your own in October. Want to come? Stay tuned for the invite link in an upcoming event roundup.
Raspberry Ricotta Rose Cake
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Pair with strains high in fruity, creamy, and doughy aromas, like Ice Cream Cake or savory cheese aromas like Cheesecake or Super Silver Haze to complement the ricotta.
DOSING:
Makes 1 cake, serves 6-8. Double-check the math if your % THC is different.
Low Dose // 5mg THC per serving: You’ll need a total of 40mg THC in the entire recipe. Approximately 0.3 grams of ~20% THC cannabis flower.*
High Dose // 100mg THC per serving: You’ll need a total of 800mg THC in the entire recipe. Approximately 1.5 grams of ~80% cannabis concentrate, such as kief or rosin*
INGREDIENTS:
Raspberry Ricotta Rose Cake
1½ cups (180g) all-purpose flour
1 cup (200g) sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large (150g) eggs
1½ cups (330g/12oz.) ricotta
½ teaspoon vanilla extract
½ teaspoon rosewater (or 1 tablespoon crushed dried rose petals)
½ cup (1 stick/113g) cannabutter*, melted
1 cup (125g) fresh raspberries
Raspberry Cream Cheese Frosting
¼ cup (56g) unsalted butter, room temperature
½ cup (120g/4 oz.) cream cheese
¼ teaspoon powdered freeze-dried raspberries
¼ teaspoon vanilla extract
Decoration
Fresh raspberries
Dried rose petals
Pistachio nuts
Raspberry jam or jelly
Cannabutter*
½ cup (1 stick) unsalted butter
[ * ] grams cannabis
DIRECTIONS:
1. Make Cannabutter*: Preheat the oven to 240°F. Place coarsely ground cannabis flower or concentrate into a pint-sized 16 oz. mason jar, seal with the lid to reduce smell, and heat for 40 minutes in the oven to decarboxlyate, which activates the THC. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted.
If using ground flower, reduce the oven temperature to 170 degrees F. Pour melted butter into the mason jar, close the lid, and stir to combine. Place the sealed jar back into the oven to infuse for 2.5 hours. After 2.5 hours, remove from the oven and cool until the mason jar is safe to touch. Strain the melted butter through a fine mesh sieve and into a clean container. There will be some liquid and milkfats that naturally separate, and stir to reincorporate into the butter as it cools.
If using concentrate, pour hot melted butter into the glass mason jar and use a small silicone spatula to scrape the concentrate at bottom of the jar and stir to mix evenly into butter.
2. Make Cake Batter: Preheat oven to 340 degrees F. Line an 8-inch or 9-inch diameter cake pan with parchment paper and spray with nonstick cooking spray. In a medium bowl, whisk together flour, sugar, baking powder, salt, and set aside. In a large bowl, whisk together eggs, ricotta, vanilla, rosewater/rose petals, and cannabutter* until smooth. Pour the dry ingredients into the large bowl with the wet ingredients and whisk together until just combined. Gently fold in 1 cup raspberries being careful to not smash the berries.
3. Bake the Cake: Pour the batter into the prepared cake pan. Bake the cake for 60 minutes until golden brown, and a toothpick inserted into the center comes out clean. Remove from the oven and cool on a wire rack for at least 20 minutes before unmolding and continuing to cool completely on a baking rack. If making ahead, cover with plastic wrap or store in an airtight container in the fridge until ready to frost for up tp 3 days.
4. Make Raspberry Cream Cheese Frosting: In a large bowl, beat together the butter and cream cheese for 1-2 minutes until smooth and fluffy. Add powdered sugar, vanilla extract, and powdered freeze-dried raspberries and continue beating on low speed until mixed together, then increase speed until the frosting is smooth and a light pink color.
5. Decorate Cake: Peel the parchment paper off the bottom of cake. If the cake is domed and higher in the center than on the sides, use large knife to slice across the cake to even the top. Spread a generous dollop of cream cheese frosting on top and spread on top of the cake. Decorate with fresh raspberries, jam, rose petals, and/or pistachio nuts.
Saw some of this on your insta stories, looked like a lot of fun!