Ricotta & Blackberry Cake
- Morgan Richmond-Watson
- 4 days ago
- 2 min read
I have an early glut of blackberries this year, we seem to have been eating them for a month already! I have made jam, crumbles, pies, cakes, cakes and more cakes! When asked by Cotswold Flour to submit a recipe for their website, I knew this one would be ideal!
Ricotta gives an almost savoury taste, and a texture that is soft and very pleasing. The fruit can be swapped out for pretty much any berry, whaever you have in the garden (or supermarket!)
Ingredients. Makes 1, 9" cake
180g Cotswold Plain Flour
200g Caster Sugar
2tsp Baking Powder
¾ tsp Salt
250g Ricotta
150g very Soft Butter
3 Eggs
1tsp Vanilla Extract
250g Fresh Blackberries
Icing Sugar to finish
Method:
Set the oven to 175º fan. Line a 9” cake tin
In a large bowl, stir together the flour, sugar, baking powder and salt
In a separate bowl, whisk together the ricotta, eggs, softened butter and vanilla. Whisk until very well combined, you may still have little lumps of butter, and that's absolutely fine.
Pour the wet mixture into the dry and stir together until just combined, doing so nice and gently.
Spoon half the mixture into the tin and level off, then add half the blackberries, ensuring an even distribution. Cover with the remaining batter, then the rest of the blackberries, again ensuring an even covering. Push the top layer of blackberries gently into the batter with the back of a spoon.
Pop in the oven for 50 mins to an hour until golden brown and an inserted skewer comes out clean
Allow to cool before dusting with icing sugar and digging in!
Serve with sour cream, if you're feeling fancy
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