Berry Ricotta Cake

Happy summer!!!

Here is another beautiful cake I made with frozen berries, because when I made this cake last month, there were no local berries available!

The secret here is not to mix the berries in with the batter, but to lay them on top, so they don't sink to the bottom.

Feel free to use any berry you love, fresh or frozen.
Here, the frozen mix had cherries, blueberries, blackberries and raspberries.

Strawberries and blueberries are in season here now in NJ, and they would be terrific in this cake, but I promise the frozen berries from last summer are amazing in this cake.

Berry Ricotta Cake:

16 oz. container of whole milk fresh ricotta
3 eggs
1 tsp vanilla
zest of a lemon (or orange)
1 stick of butter (8 tablespoons)
1 cup sugar
1 1/2 cup flour
2 1/2 tsp of baking powder
frozen berries (about 1/2 cup)

sprinkle of turbinado sugar for the top (optional)

Butter and line a 9" springform pan with parchment paper.

Preheat oven to 350F.

Mix the ricotta w/ the eggs, butter, zest and vanilla until combined.
Add in the sugar and whip together until fluffy and yellow.

Add in the dry ingredients and mix well.
Using a silicone spatula, spoon the batter into the pan.

Dot w/ the frozen berries and just barely push into the batter, you want the to stay on top of the cake.

For and extra crunch, I like to sprinkle turbinado sugar on top of the fruit.

Bake for 50-60 minutes until puffed and golden.
Let cool in pan then unmold.

I like to keep this one in the fridge, it's almost the consistency of a cheesecake.

This is the perfect summer cake.

Enjoy!

*Recipe Update 2022:  Instead of the 1.5 cups of all purpose flour, I now make this cake with 1 cup flour and 1/2 cup of almond flour.......just sayin'.