So, I love recipes that require minimal effort but produce excellent results. I also love cakes that aren’t too sweet to eat for breakfast. Enter Alison Roman’s Raspberry Ricotta Cake. Absolute winner.
I adapted her recipe (only slightly, because it’s perfect) by using blackberries and adding more of them. In her original recipe, Roman suggests using frozen berries (very economical, highly practical). I’ve used fresh blackberries here simply because I had an inordinate amount of fresh blackberries in my fridge (courtesy of Costco).
Blackberry-Ricotta Cake
A moist berry cake, perfect for an afternoon break
Ingredients
- 1½ cups all purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 3 large eggs
- 1½ cups whole milk ricotta
- ½ teaspoons vanilla extract
- ½ cup (1 stick) unsalted butter melted
- 1½ cups blackberries or raspberries divided
Instructions
- Preheat the oven to 350°F/180°C. Line the bottom of a 25cm cake tin with baking parchment and grease the sides.
- In a large bowl, combine the flour, sugar, baking powder and salt. In a another bowl, whisk the eggs, ricotta and vanilla until smooth. Fold the wet ingredients into the dry ingredients until just blended.
- Fold in the butter followed by 1 cup blackberries, taking care not to crush the berries. Scrape the batter into the prepared tin and scatter the remaining blackberries over the top.
- Bake the cake until golden brown, about 50-60 minutes or until a skewer comes out clean. Let it cool at least 20 minutes before unmolding. Serve at any time of day.
Notes
- Adapted from Alison Roman’s Raspberry-Ricotta Cake
- You can use fresh or frozen berries. If using frozen berries, just make sure to let them defrost before making the batter.
Hello! I love all of your recipes esp this one!! but as I’m in the Uk are you able to give me the amounts in grams rather then cups etc?
Hi, I’m glad you enjoy my recipes! I will have to retest the recipe with metric measurements in order to guarantee best quality. When I do, you can be sure to see an update on the website!