This ricotta cake is delicious and very simple to make. The blackberries brings a nice taste and ricotta all the softness of the cake. It’s a cake that will please the entire family, adults as kids.
Well, it’s been a long time since I posted anything here! Neither on Instagram… I think this global crisis has destabilized me. Instead of just cooking and enjoying to being at home, I didn’t feel like it anymore. I lost the pleasure of food shopping because the outings were limited. But most importantly, being away from my family was the worst. I had planned to go and see them, but of course, I couldn’t. I still can’t, it’s a nightmare.
Then, a bit at the end of the lockdown, I started to work a lot as a photographer. I had absolutely no time or energy left to make a single recipe. Today, I really want to organize myself to get back to it much more seriously and intensely. It’s what I prefer to do, like a little bubble where I can do what I want and create the recipes that I love. I’ve got plenty of new recipes for you, I hope you enjoy them.
While I was on Pinterest, I came across the website of Bon Appetit magazine that I love with this recipe of ricotta cake. The ricotta was not really one of the ingredients I used regularly before arriving in the US. Oddly, I have the impression that it’s less present in France, but I may be wrong. So I started adding some to my gratins (especially with my zucchini gratin with ricotta pesto). And well seasoned, it can be very good and especially lighter than other cheeses.
When I saw this ricotta-based cake on the Bon Appetit site, I was very curious to know what taste it could have and especially what it brought to a cake. So I tried their version with raspberries and I loved it. The cake was super soft and light. I really wanted to share this recipe with you. Usually, I only post original recipes that I make myself but when I find them like this, I think I can share them with you. As the blackberries are delicious at the moment, I just wanted to change this ingredient, I find it a little less acidic.
Ricotta Blackberry Cake
- 1 1/2 cup all purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 3 large eggs
- 1 1/2 cup ricotta
- 1/2 tsp vanilla extract
- 1 stick butter melted
- 1 1/2 cup blackberries
- Preheat the oven to 350F. Butter and flour a 9-inch round pan.
- Combine flour, sugar, baking powder and salt in a large bowl. In another bowl, beat the eggs with the ricotta and vanilla extract until the mixture is smooth. Pour this mixture into the flour mixture. Mix. Pour the butter, mix and add 1 cup of the blackberries. Pour into the pan and add the remaining blackberries on top.
- Place in the oven for 1 hour until the edges become slightly brown. Let cool for 20 minutes before unmolde.