Berry Ricotta Cake
Based on a Fig Ricotta Cake by Ina Garten, I came across this recipe via Elizabeth Minchilli who posted it made with strawberries. Frankly, you can use just about any fruit you like!
Ingredients
- 1¼ sticks unsalted butter 140 grams
- 1 cup sugar
- grated zest of one lemon
- 3 large eggs
- 1 cup whole milk ricotta See notes
- 2 Tablespoons whole plain yogurt
- 1 teaspoon vanilla extract
- 1¼ cup all-purpose flour or 1:1 gluten-free blend
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 12-14 large strawberries stem removed and cut in half lengthwise
- 2 Tablespoons light brown sugar
Instructions
- Preheat oven to 350°F.
- Butter and flour a 9-inch spring form pan, a quiche dish, or a 9-inch square baking dish.
- In a large mixing bowl (or the bowl of your stand mixer), put the grated lemon zest in with the sugar and rub the zest into the granules.
- Add the butter, and cream it with the sugar till light and fluffy. Add the eggs one at a time.
- Add the ricotta, yogurt, and vanilla extract. Mix well.
- Mix the dry ingredients together and add them to the mixing bowl. Mix just till the dough comes together being careful not to over beat.
- Pour the dough into the baking dish and level it out. Place the strawberries on top of the batter, cut side up, pressing them in slightly. Sprinkle the cake with the sugar and bake for 40 minutes.
- Cool. If using a spring-form pan, remove the ring before serving. If using a baking dish, serve it straight from the dish.
- Serve with whipped cream, creme fraiche, or ice cream.
Notes
Find the recipe for homemade ricotta cheese on my website: www.tammycirceo.com/homemade-ricotta-cheese/
Tried this recipe?Let us know how it was!