Mixed Berry & Ricotta Cake

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.

Mixed Berry & Ricotta Cake

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

A light, moist cake perfect for a spring Sunday afternoon tea.
Prep Time30 mins
Cook Time1 hr 20 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American, Italian
Keyword: Cake, Mixed berry, Ricotta, Tea cake
Servings: 12

Equipment

  • Whisk
  • Spatula
  • 2 mixing bowls
  • 7" cake tin

Ingredients

  • 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

Instructions

  • 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.

Notes

  • This cake bakes to approx 4-4.25cm high in the 7" tin.

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