Ingredients:
- 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 dust
Blackberry & Ricotta Cake Recipe
Blackberry & Ricotta Cake Recipe
Blackberry & Ricotta Cake Recipe
This beautiful Blackberry & Ricotta Cake recipe has been shared with us by Morgan Richmond-Watson (@homemade_morgan). Sweet seasonal blackberries and rich ricotta cheese brought together in this tasty bake. Huge thanks to Morgan for this - we hope you enjoy!
- Baker: Morgan Richmond-Watson
- IG: homemade_morgan
- Makes: 1 x 9” cake
- Prep time: 10 minutes
- Prove time: n/a
- Bake time: 1 hour
- Total time: 1hr 10mins
- Flour used: Cotswold Plain Flour (or Organic Plain Flour)
- Quantity: 180g
Blackberry & Ricotta Cake Method:
- Set the oven to 175 degrees C (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.
- Pour 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!
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