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.