Since I’ve been getting tons of ricotta, and we still have loads of red raspberries in the freezer, I’ve been making this cake a lot. And when I do, as long as I’ve made it correctly (ha), it doesn’t last for more than a day. In other words: it’s the perfect snacking cake.
There are sooooo many ways to make sourdough, and while I’ve tried (and enjoyed!) a lot of them, this is the one I keep coming back to again and again and again.
Happy weekending, friends! xo