This berry–ricotta cake turns out wonderfully tender and airy: the ricotta (or farmer cheese) gives the crumb a velvety, juicy texture, while the berries add a bright tang and the scent of summer. It’s an easy bake from everyday ingredients, works with fresh or frozen berries, and is lovely with tea or on a celebration table.
Ingredients
- Ricotta or farmer cheese (5–9% fat) — 10.5 oz (300 g)
- Full‑fat sour cream — 2/3 cup (150 g)
- Eggs — 3 large
- Granulated sugar — 3/4 cup (150 g)
- Vanilla sugar — 2 tsp (8 g) or 1 tsp pure vanilla extract
- Neutral oil — 1/3 cup (80 ml)
- All‑purpose flour — 1 3/4 cups (220 g)
- Baking powder — 2 1/2 tsp (10 g)
- Pinch of fine sea salt
- Lemon zest (optional) — 1 tsp
- Berries, fresh or frozen — 2 cups (300 g)
- Cornstarch, for the berries — 1 tbsp
- Confectioners’ sugar, for dusting — 1 tbsp
Step‑by‑step recipe
- Preheat the oven to 350°F (180°C). Line a 9‑inch (22–24 cm) round pan with parchment and lightly grease.
- Pick over the berries; halve larger ones. Toss with the cornstarch. If using frozen berries, don’t thaw completely.
- Blend the ricotta (or farmer cheese) with the sour cream until silky‑smooth and creamy.
- Beat the eggs with the granulated sugar and vanilla sugar until pale and fluffy, 3–4 minutes.
- Whisk in the oil, then the ricotta mixture, until smooth.
- Sift together the flour, baking powder, and salt; add the lemon zest if using. Gently fold into the wet ingredients until you have a smooth, thick batter with no lumps.
- Spread about 2/3 of the batter into the pan. Scatter the berries over, then spoon the remaining batter on top and smooth. For a marbled look, swirl lightly with an offset spatula.
- Bake 40–50 minutes, until a tester comes out clean. If the top colors too quickly, tent loosely with foil.
- Cool 15 minutes in the pan, then transfer to a rack to cool completely. Dust with confectioners’ sugar and serve.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Protein | 8 g |
| Fat | 10 g |
| Carbohydrates | 38 g |
| Fiber | 2 g |
| Sugars | 20 g |
| Sodium | 120 mg |
FAQ
- Can I use frozen berries? Yes. Don’t thaw them fully, and be sure to coat with cornstarch so their juices don’t thin the batter.
- What can I use instead of ricotta/farmer cheese? Ricotta or full‑fat cream cheese both work. With ricotta the flavor is more delicate—reduce the sugar by 1 to 1 1/2 tbsp (10–20 g).
- How do I make it gluten‑free? Swap the all‑purpose flour for a blend of 4.9 oz rice flour (140 g) + 2.1 oz corn flour (60 g) + 0.7 oz almond flour (20 g), plus a pinch of xanthan gum.
- Can I make it less sweet? Reduce the sugar to 4 1/4 oz (120 g) and add another 1 tsp vanilla sugar—or drizzle a little honey over the cake after baking.
- How should I store it? In an airtight container in the refrigerator for up to 3 days. For serving, warm gently for 5–7 minutes at 300°F (150°C).
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Tips and variations
- For an ultra‑fluffy crumb, replace 1.75 oz (50 g) of the flour with cornstarch.
- Swap part of the oil for 3 1/2 tbsp (50 g) melted butter for a richer, buttery flavor.
- If using tart berries (currants, cranberries), add 1–2 tbsp sugar to the fruit.
- Aromatics to taste: vanilla, orange zest, cardamom, or a pinch of cinnamon.
- For mini cakes, divide the batter among a muffin tin and bake 22–25 minutes.