Easy Berry Ricotta Cake
Need something to whip up very quickly for a spring or summer party? I recently served this for Father's Day brunch, and it was seriously simple to make. Way more impressive looking and tasting than it seems. Simple ingredients and process, delicious outcome!
Ingredients
- 3/4 cup sugar
- 2 eggs
- 1 cup ricotta whole milk full fat style
- 1/2 cup olive oil can substitute grapeseed oil
- 1 tsp vanilla extract
- 3/4 tsp salt
- 1 1/4 cup all purpose flour substitute with cassava or 1:1 gluten free if GF
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups berries raspberries, blackberries, blueberries
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit. Butter a 9" round cake pan thoroughly.
- 2. In a mixer, or in a large bowl with a whisk mix together the sugar and eggs until completely combined. This takes about 1-2 minutes. Next, mix in the ricotta, oil, vanilla, and salt until well combined.
- 3. Slowly add flour, baking powder, baking soda, and mix until all dry ingredients are incorporated.
- 4. Very gently fold in berries, saving half a cup for topping.
- 5.Pour batter into greased pan, using a rubber spatula to scrape your bowl and then smooth the top of the cake.
- 6. Spread the remaining berries on the top. You can also sprinkle a little more sugar on top if you like.
- 7. Bake until a toothpick comes out clean, approximately 45 minutes, Let the cake cool for 20 minutes before removing it from a pan. You can store it airtight on the counter for a day or two, but longer than that I would wrap tightly and put it in the fridge…in my house it was devoured within 24 hours though