Recipe: Mixed berry ricotta cake for tea time

Recipe: Mixed berry ricotta cake for tea time

Recipe: Mixed berry ricotta cake for tea time

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Very easy to make, this is a moist ricotta cake with delicious mixed berries that’s perfect for afternoon tea and coffee.

Mixed Berry Ricotta Cake

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3 large eggs

3⁄4 cup sugar

2 cups ricotta cheese

1⁄4 cup vegetable oil

1 tsp grated lemon zest

1 1⁄2 cups all purpose flour

2 tsp. baking powder

1 1⁄2 cup frozen berries divided

1⁄4 cup sliced almonds

Powdered icing sugar for dusting

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Preheat oven 350 F. Your rack should be in the lower third of the oven. Line a nine-inch cake pan with parchment paper and spray with baking spray.

In a large bowl, beat the eggs with the sugar until light and fluffy. Add the ricotta and grated lemon zest and continue to beat. Add the vegetable oil while mixing. Add flour, and baking powder and mix until just combined. Fold in half of the frozen mixed berries and save the remainder for the top of the cake.

Pour the batter into the prepared cake pan. Add the remaining mixed berries and almond slices to the top of the cake. Bake for about 45 minutes until lightly golden. Let cool before removing from the pan. Dust cake with powdered icing sugar.

Makes one 9-inch cake. 

Maria Fazzari Larosa is a cookbook author (Maria’s Italian Cucina) from Burnaby who shares her recipe creations online at @mariascucina on Instagram.

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