We’re still holding on to that last bit of September before the leaves turn crisp and it’s light jacket weather.
The autumn season always brings upon a time of reflection for me. As I was in yoga today my teacher talked about this and how the time on our mat can be used for a time of reflecting on the year and thinking about what we are grateful for.
Some big changes are happening, particularly with work and I’m taking the time to consciously think each day about what I’m grateful for and let joy in.
I’ve spent so much time in the past always focusing on the negative or what wasn’t perfect, but I’m taking the time now to actively make that shift- to focus on this good and let everything else go.
And with that, you can have your cake and eat it too.
Servings: 1 4 layer cake
1 cup canola oil or coconut oil
1 cup ricotta cheese
2 cups sugar
1 tablespoon vanilla extract
2 teaspoons of lemon zest
2 tablespoons of fresh lemon juice
1 cup whole milk
3 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3 sticks of unsalted butter (room temp)
4 oz mascarpone cheese (room temp)
1 teaspoon lemon zest
3 cups powdered sugar
1 1/2 cups of fresh raspberries
1 teaspoon lemon zest
1/4 cup maple syrup
3 tablespoons chia seeds
Preheat the oven to 350 degrees and grease and line with parchment two 8inch cake round pans.
Beat together the oil, ricotta, eggs, sugar, vanilla, lemon zest and juice, and milk.
Pour the batter into the prepared pans and bake for 35 minutes until golden. Let the cakes cool for 10 minutes and then flip onto a wire rack to fully cool.
While the cake cools, make the chia jam.
Over low-medium heat combine the raspberries, lemon, and maple syrup. Just as the raspberries start to break down, stir in the chia seeds. Set aside to cool and form a jam.
To make the frosting, take 2 sticks of the butter and melt over medium heat until they are brown and give off a caramel fragrance- set aside to fully cool.
Take the browned butter and add it to a mixer with the remaining butter, powdered sugar, lemon, vanilla, and mascarpone. Beat together until smooth.
To assemble the cake- cut each cake in half. Place one layer on a cake stand or serving plater.
Smooth a thin layer of frosting on top and then and a small amount of chia jam. Repeat with remaining layers.
Using leftover frosting, cover the outside of the cake.
Finish off by topping with fresh raspberries and lemon zest.