- ¾ cup granulated sugar
- 2 tsps granulated sugar
- 2 large eggs
- 1 cup whole milk ricotta
- ½ cup neutral oil, like grapeseed
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 1 ¼ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ cups mixed blackberries and blueberries
This deceptively simple ricotta cake is perfectly light and fluffy, and it couldn’t be easier to make. Here, I’ve folded in a combination of sweet and tart blueberries and blackberries, but just about any other fruit or even a bit of chocolate would work beautifully.
ingredients
directions
1. Position a rack in the center of your oven and preheat the oven to 350ºF. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges. |
2. In a large bowl, whisk 3/4 cup (150g) of the sugar and the eggs until pale and foamy, about 1 minute. Add the ricotta, oil, vanilla, and salt. Whisk until smooth and emulsified. |
3. Add the flour, baking powder, and baking soda and stir until well-combined and smooth, making sure to scrape the bottom and sides of the bowl. Use a rubber spatula to fold in 1 cup (160g) of the berries, reserving the remaining berries to sprinkle over the top. |
4. Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the reserved 1/2 cup (80g) berries over the top and sprinkle with the remaining 2 teaspoons sugar. |
5. Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 40 to 50 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. (Store the cake, wrapped tightly, at room temperature or in the fridge, for up to three days.) |
