I originally stumbled across this recipe while searching for something to make with some leftover ricotta cheese I had after making a lasagne. This is an absolutely amazing cake – moist, light, and the pops of berry in it is just heaven. A light dusting of icing sugar is all it needs for a gorgeous addition for a spring Sunday afternoon tea, but pairing this with a vanilla bean buttercream is also delightful.
I’ve converted the recipe into grams, and have made a couple adjustments, honouring it as a standalone cake that carries its own sweetness. If you were intending to pair this with an American buttercream, I would be inclined to reduce the sugar in the cake recipe by 10-20%.
Mixed Berry & Ricotta Cake
- 2 mixing bowls
- 7" cake tin
- 150 g plain flour
- 150 g caster sugar
- 1.33 tsp baking powder
- 0.5 tsp salt
- 260 g ricotta cheese smooth
- 0.5 tsp vanilla extract
- 2 eggs large
- 75 g salted butter melted
- 85 g blueberries & raspberries frozen
- 0.5 tbsp lemon zest optional
- Preheat the oven to 150 degrees fan-forced. If using a cake wrap, begin to soak it. Grease and line the cake tin.
- In a large mixing bowl, sift the dry ingredients - flour, sugar, baking powder and salt. Give it a whisk to combine.
- In a medium mixing bowl, whisk together the ricotta cheese, eggs, vanilla extract and lemon zest, until smooth.
- Fold the wet ingredients into the dry ingredients, until just combined.
- Add the melted butter, and again fold in until just combined.
- Finally, fold in the frozen berries. Try be as gentle as possible as to not damage the fruits.
- Pour into the lined cake tin, and bang/drop the tin onto the bench a few times to remove any air bubbles (this should also help flatten out the top). If using a cake wrap, apply around the cake tin.
- For this recipe, a Cecil & Co cake tin was used with a cake wrap applied, in an electric fan-forced (rear element) oven. It took a total of 1 hour 20 minutes. If using a darker-coloured cake tin and no cake wrap, begin to check the cake at the 50-60 minute mark. Check the cake is cooked by inserting a wooden skewer in. If it comes out clean, it is cooked.
- Remove cake from oven, take off the cake wrap (if using), and allow the cake to rest in the tin. After 15 minutes, turn the cake onto a cooling rack and allow the cake to cool completely.
- This cake bakes to approx 4-4.25cm high in the 7" tin.