This is the most delicious Sicilian Blackberry Ricotta Cake recipe, speckled with bright, juicy Oregon blackberries. It’s like a combination between a cake and a cheesecake in the best way possible!
Recipe by Erin from platingsandpairings.com
Blackberry Ricotta Cake
Ingredients
1 ½ Cup all-purpose flour
1 Cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1 ½ Cup ricotta
½ Cup butter (melted)
1 teaspoon vanilla extract
1 Cup blackberries (fresh or frozen)
Preparation
Step 1
Preheat oven to 350°F. Grease and flour a 9-inch pan.
Step 2
In a medium mixing bowl whisk together flour, sugar, baking powder and salt set aside.
Step 3
In the bowl of an electric stand mixer fitted with the paddle attachment combine eggs, ricotta, butter and vanilla extract until smooth; add dry ingredients until just blended. Fold in blackberries.
Step 4
Pour batter into prepared pan and bake until golden brown and when a tester comes out clean, about 50-60 minutes. Let cool, then remove from pan, slice and serve.