Berry-Ricotta Cake
Author: bon appétit magazine March 2015
Recipe type: bake
- Nonstick vegetable oil spray
- 200 grams (1½ cups) all purpose flour
- 120 grams (1 cup) sugar
- 2 tsp baking powder
- ¾ tsp kosher salt
- 3 large eggs
- 1½ cups (300g or 1 tub) ricotta
- ½ tsp vanilla extract
- 113 grams (1/2 cup or 1 stick) unsalted butter, melted
- 1 cup frozen berries
- Preheat oven to 350F
- Line a 9" (I used 8" and it was fine) cake pan or springform pan with parchment paper and lightly coat with nonstick spray
- Melt butter in the microwave (mine takes 45 seconds) in a large microwave safe bowl. Make sure it isn't too hot.
- Whisk the eggs, ricotta and vanilla into the melted butter.
- Add the dry ingredients (flour, sugar, baking powder and salt) to the wet mixture. Mix until combined.
- Fold in ¾ cup of the berries.
- Spread into cake tin and dot the remaining berries overtop
- Bake 50-60 minutes until golden brown and tester inserted in centre comes out clean.
- Let cool at least 20 minutes before unmolding
Recipe by Roasted at https://www.roastedmontreal.com/2015/03/bake-it-now-berry-ricotta-cake.html
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