Description
This Easy Ricotta Cake recipe is a moist and tender dessert featuring fresh blueberries and raspberries, enhanced with vibrant citrus zest. Simple to prepare and rich in flavor, it makes an ideal choice for summer gatherings or any special occasion. The cake can be enjoyed plain or dressed up with a dusting of powdered sugar.
Ingredients
Dry Ingredients
- 1 cup granulated cane sugar or maple sugar
- Zest of 1 orange, grapefruit, lemon, or lime
- 1 ½ cups all-purpose flour or gluten-free flour blend
- 1 tablespoon aluminum-free baking powder
- ¾ teaspoon sea salt
Wet Ingredients
- 3 large eggs at room temperature or ¾ cup aquafaba whipped or your favorite egg substitute
- 1 ½ cups whole milk ricotta or blended cottage cheese (blend until smooth) or a plant-based yogurt with some fat like coconut yogurt or Kite Hill almond milk ricotta
- ½ teaspoon pure vanilla extract
- ½ cup (1 stick) unsalted butter or plant butter, melted
Fruit
- 1 ½ cups fresh raspberries and blueberries, divided
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray, or alternatively, line a 9-inch cake pan with unbleached parchment paper and lightly coat it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the sugar and citrus zest. Rub the zest into the sugar with your fingers until aromatic. Whisk in the flour, baking powder, and sea salt to ensure even distribution of leavening and seasoning.
- Combine Wet Ingredients: In a large bowl, whisk together the eggs, ricotta, and vanilla extract until the mixture is smooth and creamy, creating a rich base for the cake batter.
- Incorporate Dry Ingredients: Add the dry mixture to the wet ingredients and gently mix until just combined to avoid overworking the batter, which can toughen the cake.
- Add Butter and Berries: Fold in the melted butter carefully, then gently fold in 1 cup of the fresh berries, keeping them intact to maintain bursts of flavor throughout the cake.
- Assemble and Bake: Pour the batter into the prepared pan and scatter the remaining ½ cup of berries evenly on top. Bake in the preheated oven for 50 to 60 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan. Serve as is, or for an added touch, dust with powdered sugar. The cake keeps well at room temperature for 2 days, after which it should be refrigerated. It can also be frozen; thaw in the fridge and bring to room temperature before serving.
Notes
- The cake can be made with various citrus zests depending on your flavor preference—orange, grapefruit, lemon, or lime all work well.
- For a dairy-free or vegan option, substitute eggs with aquafaba or your preferred egg substitute and use plant-based ricotta alternatives.
- Use aluminum-free baking powder to avoid any metallic aftertaste.
- The cake is best served at room temperature for optimal texture and flavor.
- Freezing this cake is a great option for make-ahead planning; avoid overbaking to maintain moisture after reheating.
