Best 2 Ricotta Berry Cake Recipes

Indulge your taste buds with our delectable Ricotta Berry Cake, a delightful symphony of flavors and textures. This exquisite cake showcases a moist and fluffy ricotta cheese batter, generously adorned with an array of fresh, juicy berries. Each bite offers a burst of sweetness and tanginess, perfectly complemented by the creamy ricotta filling. Our collection of recipes provides three variations of this delightful cake, each with its own unique twist. From a classic Berry Ricotta Cake to a decadent Chocolate Berry Ricotta Cake and a gluten-free Almond Berry Ricotta Cake, there's a recipe to satisfy every palate. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow instructions and helpful tips will guide you towards creating a masterpiece that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON BERRY RICOTTA CAKE WITH MIXED BERRY SAUCE

Lemon Berry Ricotta Cake With Mixed Berry Sauce image

Make and share this Lemon Berry Ricotta Cake With Mixed Berry Sauce recipe from Food.com.

Provided by Chef Jean

Categories Dessert

Time 1h10m

Yield 1 9 inch cake, 10 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter
1 1/2 cups sugar
3 eggs
1/2 cup ricotta cheese
1/4 cup half-and-half (or milk)
1 1/2 teaspoons lemon extract
1 lemon, zest of
1 3/4 cups all-purpose flour
1 cup frozen berries (I use a blend, but you can use any kind of berry)
1 cup frozen mixed berries
1/4 cup sugar
1 tablespoon cornstarch

Steps:

FOR CAKE:.
Heat oven to 325 degrees. Line a 9 inch spring form pan with foil, coat with non-stick cooking spray.
Cream butter and sugar until fluffy.
Add eggs, lemon extract, zest, ricotta and half and half. Beat until well blended, scraping down sides of bowl as needed.
Add the flour, mix until smooth.
Pour batter into pan and spread the berries(still frozen) over the top of the cake.
Bake for 40-50 minutes or until the top is light golden brown and the cake is set.
Let cool at room temperature for 30 minutes then cool in refrigerator until completely chilled, about 1 hour.
FOR SAUCE:.
While cake is cooling mix the berries, sugar and corn starch together in a small sauce pan. Bring to a simmer stirring to prevent lumps from forming. Puree the berries in a blender or with an immersion blender. Let cool.
Serve a piece of cake with a spoon full of sauce over the top.

Nutrition Facts : Calories 351.7, Fat 13.1, SaturatedFat 7.8, Cholesterol 88.7, Sodium 116, Carbohydrate 53.2, Fiber 0.6, Sugar 35.1, Protein 5.8

RICOTTA BERRY CAKE

Ricotta Berry Cake image

Ricotta and almond flour combine to give this cake a cheesecake-like texture. Try it with other fresh fruit if you like!

Provided by LauraF

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h30m

Yield 10

Number Of Ingredients 14

Ingredients

1 ½ cups all-purpose flour
½ cup almond flour
2 teaspoons baking powder
½ teaspoon salt
1 cup low-fat ricotta cheese, at room temperature
½ cup whole milk, at room temperature
1 stick unsalted butter, at room temperature
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 large eggs, at room temperature
1 cup sliced fresh strawberries
1 cup frozen blueberries
1 ½ tablespoons turbinado sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9-inch pie plate.
Whisk all-purpose flour, almond flour, baking powder, and salt together in a medium bowl.
Whisk ricotta cheese and milk together in a small bowl until smooth.
Beat butter with an electric mixer until creamy. Add sugar and beat until very light, about 3 minutes. Add vanilla and almond extracts; beat until blended. Scrape down sides with a spatula. Add eggs one at a time, beating well after each addition.
Alternate adding flour mixture and ricotta mixture to the batter, beating briefly between additions. Scrape down the sides of the bowl.
Pour batter into the prepared baking dish. Smooth the top with the spatula. Sprinkle strawberries and blueberries over the top. Press very gently into the batter. Sprinkle turbinado sugar on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cover with foil when top starts to brown. Cool completely on a rack before slicing.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 32.7 g, Cholesterol 69.9 mg, Fat 15.8 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 7.8 g, Sodium 263.9 mg, Sugar 14.9 g

Tips:

To ensure the ricotta cheese is well-drained, place it in a cheesecloth-lined strainer set over a bowl in the refrigerator for at least an hour before using.
To achieve a light and fluffy cake, make sure to beat the egg whites separately until stiff peaks form. Fold them into the batter gently to maintain airiness.
To prevent the berries from sinking to the bottom of the cake, toss them with a little flour before folding them into the batter.
For a moist and flavorful cake, use fresh, ripe berries. Frozen berries can also be used, but thaw them and drain off any excess liquid before adding them to the batter.
To create a golden-brown and crispy crust on top of the cake, sprinkle some turbinado sugar over the batter before baking.
Allow the cake to cool completely before serving. This will help it set and make it easier to slice and serve.

Conclusion:

This ricotta berry cake is a delicious and versatile treat that can be enjoyed for breakfast, brunch, or dessert. With its light and fluffy texture, vibrant berry filling, and crispy crust, it's sure to be a hit with everyone who tries it. Whether you're using fresh or frozen berries, this cake is an easy and flavorful way to celebrate the bounty of the summer harvest.