Berry Ricotta Cake

This rustic cake deserves a prize. If it were submitted in a baking contest, it’d surely win. If it were presented at a bake sale, it’d most likely be the first dessert to sell out.


It’s moist beyond belief. I mean, look at that picture below! Even if it bakes for an entire hour and is a deep golden brown, it remains so moist, it melts in your mouth. The ricotta is the reason why. Turns out, anytime cheese is incorporated into a dessert, it’s a good idea. I’m looking at you, cheesecake. (One of my favorite things I’ve ever baked, Ricotta Cake, also happens to include ricotta).

In addition to it’s moisture, the taste is the real winner here. It’s sweet, but not too sweet. While you can’t actually taste the ricotta (or maybe you can if you know which notes to look for), you taste something so nice, rich but light. And the berries, any that you like, either fresh or frozen or a combination of both, add a pop of fruit, tang, and sweet. It’ll be fun to experiment with your favorites.

Each time I bake this, I use different berries. My favorite combination so far has been strawberries and blueberries. Strawberry symbolizes cake for me — it makes it really feel like a dessert and the blueberries burst when you eat them and in Fabien’s words, “taste just like a French jam.”


Berry Ricotta Cake snippet.png

*Note: Bake on center rack to ensure an even bake.



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