Mixed Berry Ricotta Cake
Prep time: 15 mins | Cook time: 50–60 mins | Yields: 8–10 servings
Ingredients
Butter: 1 stick (1/2 cup or 115g) unsalted, melted and cooled
Ricotta Cheese: 1 cup (approx. 250g) whole-milk ricotta
Berries: 1 ½ cups mixed fresh raspberries and blueberries
Sugar: 1 cup granulated sugar
Eggs: 3 large eggs, room temperature
Flour: 1 ½ cups all-purpose flour
Baking Powder: 2 teaspoons
Vanilla Extract: 1 teaspoon
Salt: ½ teaspoon kosher salt
Finishing: Powdered sugar for dusting
Instructions
Preparation: Preheat your oven to 350°F (175°C). Grease a 9-inch springform or round cake pan and line the bottom with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Combine Wet Ingredients: In a large bowl, whisk the eggs, sugar, ricotta, and vanilla extract until the mixture is smooth and frothy.
Create Batter: Gently fold the dry ingredients into the wet ricotta mixture just until blended. Pour in the melted butter and fold until incorporated.
Add Berries: Gently fold about 1 cup of the mixed berries into the batter, taking care not to crush them.
Bake: Pour the batter into the prepared pan and smooth the top. Scatter the remaining ½ cup of berries over the surface, pressing them in slightly.
Final Step: Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for about 20 minutes before removing. Once completely cool, dust generously with powdered sugar before slicing.
Tips for Success
Dry Your Berries: After washing your fruit, ensure they are completely dry before adding them to the batter to prevent the cake from becoming soggy.
Don’t Overmix: To keep the cake light and pillowy, mix the batter only until the dry streaks disappear.
Ricotta Quality: Use full-fat ricotta for the richest flavor and best texture; if it seems very watery, you can drain it in a fine-mesh sieve for 15 minutes before use.