ISABELS CANTINA

LEMON BERRY RICOTTA CAKE

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san diego, ca, USA

1262 Reviews

Cooking time

1 hour, 20 minutes

$ 28.00

8 Servings

Order before 12.59pm Sunday 28th Apr and get item shipped Tuesday 30th Apr

Shipping days

Delivery on Wed or Thurs

Lemon & Blackberry Ricotta Cake

Allergens

Cereals containing gluten, Eggs, Milk

Shipped from USA, ca, san diego 4158004399

Skill Level

Spice

About the dish

This moist & fluffy ricotta cake streaked with blackberries is a perfect finish to a meal, an evening with friends, or even as a sweet breakfast.

Ingredients

Tools needed

Bowl, Whisk, Knife & board, Small saucepan

Ricotta cake

1 1/2 cup Flour
1 cup Sugar
2 tsp Baking powder
3/4 tsp Sea salt
3 ea Eggs
1 1/2 cups Ricotta
1/2 tsp Vanilla extract
1/2 cup Butter (melted)
1 1/2 cup Blackberries
1 ea Lemon (zested)

Shop Policy

Once item is purchased there is a no return and refund policy. If item has been damaged during shipping please contact us via email at support@chefmealkits.com with an image of the damaged box and items inside within 24Hr of receiving the box. Please also include your username.

Method

Ricotta cake

01
Preheat oven to 350F. Line a 9" diameter cake pan with parchment paper & lightly coat with nonstick spray. (Pro Tip: Use wax paper if you don't have parchment. Place pan on paper & trace around the bottom of to get the correct size circle.)
02
Whisk together flour, sugar, baking powder, & salt in a large bowl.
03
Whisk together eggs, ricotta, & vanilla in a bowl till smooth; fold into dry ingredients just till blended. Then fold in butter, followed by half the blackberries & lemon zest. Careful not to crush berries. Scrape batter into prepared pan & scatter remaining blackberries over top.
04
Bake batter till golden brown & a skewer or toothpick inserted into the center comes out clean, aprx 50-60 mins. Let cool at least 20-30 mins before unmolding. Cut into 8 wedges & serve with compote. (Pro Tip: Want more than espresso? Pairs well with Prosecco, white wine spritzer, & Aperol spritz.)