The Ultimate Impress Your Friends/Family/In-Laws/Bae Cake: Wild Berry & Ricotta

I’ve made and posted this cake a few times already to the blog and to Instagram, but really it’s such a perfect cake that I can’t stop making it! As mentioned, I adopted the original recipe from this Bon Appetit recipe, but have since tweaked and altered it until I got exactly what I wanted: a fluffy and light, yet moist and zesty cake that could be enjoyed with coffee, cava, or early in the morning on your way out the door.

The flavor combos are a delicate mix of earthy and summery ingredients that make me dream of fresh spring mornings back when I was a kid.

The key to this cake is working with an adorable sous-chef!

So here’s my version of this bad boy:

  • Nonstick vegetable oil spray
  • cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 3 large eggs
  • cups ricotta
  • ½ teaspoon vanilla extract
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup fresh wild berries, divided
  • zest of one whole lemon
  • zest of half an orange
  • tbsp lemon juice
  • 8 sprigs of fresh thyme (stems removed and slightly crushed)

Pre-heat your oven to 180C/350F while you whip up all your ingredients.

Line a 9-inch cake pan with parchment paper and non-stick spray OR (like I did) butter that bad boy thoroughly (all around the sides and bottom) and dust lightly with flour.

In a large bowl, mix your dry goods: flour, baking powder, salt, and sugar.

In another bowl, whisk together the eggs, vanilla, lemon juice and zest, and ricotta. Fold this mix carefully into your dry goods with a spatula until just blended (try not to over do this part or your cake might fall a little flat!). Follow this step by folding your melted butter in and then your thyme and 3/4 cup of berries (Remember!! Fold, don’t mix! You don’t want to smash your berries.)

Pour your batter into your greased/parchment-ed pan and sprinkle the rest of the berries on top of your beautiful and delicious cake. I also added a few dehydrated mandarin oranges to mine to accompany the orange zest.

Pop your cake into the oven until golden and your tester comes out clean (about 50-60 minutes, but give it a peak around 40 minutes!) Let rest about 15-20 minutes and share with loved ones.

Easy-peasy right?? Let me know how impressed your friends and family are with you after! 😉

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The Ultimate Impress Your Friends/Family/In-Laws/Bae Cake: Wild Berry & Ricotta

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