Ricotta, Strawberry and Raspberry Cake
Brunch is on a whole other level thanks to this cake made with ricotta and butter, which provide it with a soft texture and a delicate flavour. Add the red…
Instructions
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1
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper. Place the springform pan on a baking sheet.
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2
In a bowl, combine the flour, baking powder, baking soda and salt.
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3
In another bowl, whisk the sugar, butter and vanilla with an electric mixer. Add the eggs one at a time and mix until smooth. Add the ricotta. With the machine running on low speed, stir in the dry ingredients until smooth.
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4
Spread out one-third of the cake batter in the prepared pan. Top with the raspberries. Spread the remaining batter over the raspberries. Top with the strawberry slices.
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5
Bake for 1 hour 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack, about 3 hours, before unmoulding.
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6
Place the cake on a serving dish. Sprinkle with icing sugar. The cake will keep for 3 days, covered, in the refrigerator. Let sit out at room temperature for 30 minutes before serving.
Brunch is on a whole other level thanks to this cake made with ricotta and butter, which provide it with a soft texture and a delicate flavour. Add the red berries to the dough which, once cooked, makes for an impressive sight. It’s a fine and light dessert, allowing you to make the most of strawberry and raspberry season.
