Hanging on to the last days of summer with our fingernails, we swim, we hike, we eat, we drink, we sleep like there is no tomorrow, no Milan, no bills or work waiting for us at home. We collect blackberries from dusty roadsides with stained fingerprints, dreaming of berry-filled recipes, on the off chance that more than a handful of berries actually makes it back to the house.
This moist, fluffy cake is a perfect showcase for this season’s wild berries. Lemon-scented ricotta makes for a moist, flavorful crumb, that keeps well for days. Mix it up with strawberries, raspberries or blueberries if you prefer!
Ricotta cake with lemon and blackberries
- 1 1/2 cups (200 g) all-purpose flour
- 1 cup (200 g) sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 1/2 cups (375 g) ricotta
- 1 teaspoon freshly-squeezed lemon juice
- 1 teaspoon lemon zest
- 1 stick (115 g) unsalted butter, melted
- 1 cup fresh or frozen blackberries
Preheat oven to 350° (180°C). Line a 9″ diameter cake pan with parchment paper and lightly brush with oil or butter. Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, ricotta, lemon juice and zest in a medium bowl until smooth; then fold into dry ingredients just until blended. Stir in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, about 50 minutes. Let cool at least 20 minutes before unmolding.
Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
