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.
Bowl, Whisk, Knife & board, Small saucepan
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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.)
... (Will be accessible after buying)
Place blackberries, sugar & water in your saucepan, over medium heat. Cook (stirring occasionally) till the berries become soft & begin to break down, aprx 4-5 mins. Remove from heat & let cool.