Berry Ricotta Cake
When I came across a photo of a recipe for Strawberry and Ricotta Cake on Elizabeth Minchilli's Instagram account, I knew I had to try it. She borrowed it from Ina Garten who made it with figs. And truly it's possible to use just about any fruit you love. I've altered only a couple of things: the lemon zest method, homemade ricotta cheese and yogurt, used a gluten-free 1:1 flour blend, and added blueberries ... and I call it Berry Ricotta Cake. (I think I'll try it with blackberries and peaches, too!)
So, what is the lemon zest method?
First of all, I use a microplane to zest the lemon right into the sugar. Then I do what Dorie Greenspan taught me to do and I rub the lemon zest into the sugar. This releases the oils and really allows the flavor to permeate.
Berry Ricotta Cake starts out like most cakes by creaming the butter and sugar, then adding the eggs one at a time.
I love making this with homemade ricotta cheese and yogurt, but of course, you can using store bought with no ill effects!
Then add in the dry ingredients and mix carefully. The batter is a little stiff and you don't want to over beat it.
The blueberries only need a quick rinse and dry, but you'll need to stem the strawberries and cut them in half lengthwise. I love my strawberry huller because it allows me to take out the stem with very little wasted.
What kind of pan should I bake Berry Ricotta Cake in?
If you use a 9-inch spring-form pan, you can remove the ring before serving which really looks pretty. However, I used a quiche pan and successfully served it straight from the pan. You could also use a 9-inch square baking dish.
Arrange the fruit as you wish, then sprinkle some light brown sugar over the top.
Isn't Berry Ricotta Cake a beautiful summer dessert or tea time treat? I would even eat it for breakfast!
Recipe
Berry Ricotta Cake
Recipe details
- 8 servings
- Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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