Berry Ricotta Cake

Happy summer!!!

Here is another beautiful cake I made with frozen berries, because when I made this cake last month, there were no local berries available!

The secret here is not to mix the berries in with the batter, but to lay them on top, so they don't sink to the bottom.

Feel free to use any berry you love, fresh or frozen.
Here, the frozen mix had cherries, blueberries, blackberries and raspberries.

Strawberries and blueberries are in season here now in NJ, and they would be terrific in this cake, but I promise the frozen berries from last summer are amazing in this cake.

Berry Ricotta Cake:

16 oz. container of whole milk fresh ricotta
3 eggs
1 tsp vanilla
zest of a lemon
1 stick of butter (8 tablespoons)
1 cup sugar
1 1/2 cup flour
2 1/2 tsp of baking powder
frozen berries (about 1/2 cup)

Butter and line a 9" springform pan with parchment paper.

Preheat oven to 350F.

Mix the ricotta w/ the eggs, butter, zest and vanilla until combined.
Add in the sugar and whip together until fluffy and yellow.

Add in the dry ingredients and mix well.
Using a silicone spatula, spoon the batter into the pan.

Dot w/ the frozen berries and just barely push into the batter, you want the to stay on top of the cake.

Bake for 50-60 minutes until puffed and golden.
Let cool in pan then unmold.

I like to keep this one in the fridge, it's almost the consistency of a cheesecake.

This is the perfect summer cake.



Linda Orlando said…
I can't wait to try this!!! So far my favorite has been the ricotta cake that uses the Trader Joe's vanilla boxed cake mix where the bottom batter goes to the top during baking...but maybe this will take it's place!!

Linda O
Natalia said…
Congratulations on the new website - I've really enjoyed your recipes & my family loves them also.

I'm a huge fan of ricotta cakes and can't wait to try this. Heading to a party this weekend & will make this using fresh berries. Thanks Stacey!