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Ricotta Berry Cake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Ricotta-almond cake topped with fresh berries.
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.5 cup almond flour
  • 2 teaspoons baking powder
  • 1 cup low-fat ricotta cheese, at room temperature
  • 0.5 cup whole milk, at room temperature
  • 1 stick unsalted butter, at room temperature
  • 0.5 teaspoon almond extract
  • 2 large eggs, at room temperature
  • 1 cup sliced fresh strawberries
  • 1 cup frozen blueberries
  • 1.5 tablespoons turbinado sugar
Instructions:
  • Heat your oven to 350 degrees F (175 degrees C) and generously grease a 9-inch deep pie plate.
  • Combine all-purpose flour, almond flour, baking powder, and salt in a medium bowl, whisk until fully blended.
  • Combine creamy ricotta cheese with velvety milk in a small bowl, whisking until perfectly smooth.
  • Using an electric mixer, cream butter until smooth. Add sugar and beat until fluffy, around 3 minutes. Mix in vanilla and almond extracts until well combined. Scrape down the sides of the bowl with a spatula. Gradually add eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Incorporate the flour mixture and ricotta mixture into the batter in alternating batches, gently beating after each addition. Remember to scrape down the sides of the bowl.
  • Spread batter evenly in the baking dish, using a spatula to create a smooth surface. Gently press strawberries and blueberries into the batter, then sprinkle turbinado sugar over the top.
  • Bake in the oven until a toothpick inserted in the center comes out clean, around 70 minutes. Cover with foil if the top starts to brown. Cool completely on a rack before slicing.

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