I have a lot of recipes on my blog at wanderinginsunshine.com check it out if you get a chance! Lift the loaf pan off the cake and remove the parchment paper from the top of the cake. Geez. The cake isn’t cooked all the way, much too wet in the middle. Hope it’s great tomorrow . To share your knowledge as well as your food with your community ... Everyone can cook & become a chef! Glad you liked the cake! The cake should be golden and have a knife come out clean when inserted into the middle. Add passionfruit pulp and butter. Also, try putting a tablespoon of lemon juice and the zest of one lemon in the batter. I don’t think to ricotta desserts often enough, but I really should. Fresh whipped cream really compliments it. Did not realize how dense it was until I lifted the pan, that surprised me. Our version today is a much more simplified Cassata Ricotta – and although I first made this recipe over the holidays last winter – I think it’s a perfect summertime dessert! And reading the other reviews, I decided to half the butter and use only 1/4 cup. Made this today and it is absolutely delicious! Thanks for the recipe. Fun fact: Pound cake got its name because it originally contained a pound each of butter, eggs, flour and sugar, so this bread can benefit from the vibrant and refreshing addition of fruits like fresh citrus and berries. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. It’s fabulous! can’t wait to try it, I’m msking tonight for Father day brunch. Made with butter, sugar, eggs and ricotta cheese, this decadent pound cake is lightened up with the fresh flavors of lemons and blueberries. It’s SO GOOD. Almost the same proportion of ingredients + berries! I made this cake using pureed cottage (it’s what I had) & all blueberries and ate it for breakfast all week. That recipe makes no sense. This recipe looks so good! Your email address will not be published. Confectioners sugar, garnish. So delicious, not sweet and doesn’t taste heavy. That’s not right. It usually doesn’t need any additional baking time, there’s less bleeding into the batter, and I can make this wonderful cake year round, regardless of the condition of fresh berries at my local market. Great recipe . This cake is so pretty and perfect or summer! Sign-up to get a daily batch of tips, tricks, and smiles to, You Can Now Buy Shiitake Mushroom-Flavored Candy Canes, Popeyes Is Selling A ‘Churkey’ Meal For Thanksgiving, How To Order A Toasted Caramel Brûlée Cold Brew From Starbucks’ Secret Menu, ‘Everything Bagel’ Shrimp Comes With Cream Cheese Dipping Sauce, Hallmark Channel Is Airing A 7-day Holiday Movie Marathon For Thanksgiving, Nonprofit Pairs Military Veterans With Senior Dogs In Need Of A Home. Top with strawberries. I’m going to ricotta the s%$t out of desserts from here on out. Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. (affiliate link), Tag @afamilyfeast on Instagram and hashtag it #afamilyfeast, Your email address will not be published. Stir until smooth and spreadable. Find the full recipe here. To revisit this article, select My Account, then View saved stories. Top with a final layer of cake slices. Cut another piece of parchment paper to fit over the top layer of the cake. I mixed the two and had 2 cups of fruit. Place a serving platter over the loaf pan, then invert the pan. We didn’t have blueberries in KS, instead, we went noodlin’ down the river with the Flanders. Set aside. To make the ricotta filling, place the ricotta, sugar, lemon rind and juice in the bowl of an electric mixer and beat on low speed for 2 minutes or until smooth. Every time I buy blueberries, my mind drifts back to that book. I think I’ll try this cake next weekend, recipe looks simple and cake looks delicoius . So glad you loved the recipe, Susan! It’s always cake season isn’t it? I always double the berries, add citrus zest and juice (lemon with blueberries or raspberries and lime with raspberries) to the batter, and often will reduce the sugar in the cake (+/- a glaze!). It’s light, moist, and quick cake for a weekend that I make in a fraction of a time. Your daily values may be higher or lower depending on your calorie needs. Thanks, Pam! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I’m lovin’ up on blueberries and strawberries at the moment. Pinned. Top with icing. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Always add half amount of butter, and less sugar that the recipe calls for. Notify me of followup comments via e-mail. This cake is amazing! Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. 1 stick unsalted butter, melted and cooled But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Let cool at least 20 minutes before unmolding. Cassata is a traditional Italian dessert made from sponge cake soaked in liqueur that has been layered with ricotta cheese and candied fruit in a cream filling – plus a decorative marzipan top. -Dalma. A friend brought this over for a 2-couple, masked and social distancing dinner, and we loved it, especially my husband. And this recipe for blueberry-lemon ricotta pound cake proves that lemon and blueberry are indeed a fruity match made in heaven. Restaurant recommendations you trust. Loosely frosted on the outside for a "naked cake" look and topped with more raspberries and chamomile flowers, the cake was divine. The recipe says one stick. What do you think about using frozen berries? I made it at altitude and made no changes except for using fresh raspberries with no issue because they didn't come frozen from the raspberry bushes in my yard ;) I actually doubled the recipe and added a chamomile whipped cream frosting to make it into a double cake for a birthday. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top. Inverted perfectly from Bundt pan. It could be a different section of italy (or Brooklyn lol) that makes our cakes different. Kelly – I think you could totally use frozen berries! Repeat two more times – a layer of cake, drizzle of triple sec and drizzle of orange juice, and a layer of ricotta-candied citrus peel. In a large bowl, combine the first four ingredients. 2 tablespoons blueberries I was always jealous because Sal lived by the ocean and got to pick fresh blueberries with her mother and some random black bear cub. Reviews were so good but not my experience. Transfer to a large bowl. Where has this been all my life?! I knew it! It truly is super The cake also appears to have more then 6 tbsp of fruit. My mind never goes, “Yeppers, I know what these here cookies need, a big scoop of ricotta.” But this cake has forever changed my ricotta-applying days. Will be making over and over! Beat butter with an electric mixer until creamy. Ricotta cake is a delicately sweet and elegant dessert with a clafoutis-like texture. Your email address will not be published. I followed directions to the tee. I can’t wait to try it! Thanks! Kim – Hi! I’m not sure what the deal is with the cake not cooking all the way through. Thank you for sharing your recipe Awesome recipe! Congrats! Martha is part of the husband-wife team that creates A Family Feast. Information is not currently available for this nutrient. So to get straight to the point, make this yummy snack cake with half the butter (1/4 cup) - it'll be amazing. This site uses Akismet to reduce spam. These photos make me want to get in the kitchen and whip up a cake, they are just beautiful! What amounts were actually used? I’m not exactly sure what to do other than divide up the batter between two smaller pans and reduce the baking time. Super quick and easy recipe. Dense, been cooking now 70 minutes and still raw insode. I think part skim ricotta would work just fine! Sooooooo, after realizing that ricotta cheese didn’t have to go with lasagna only, I just made this recipe to get rid of berries I have in the fridge. Grease a deep 9-inch pie plate. Best of all, the whole recipe comes together in one bowl, so prep and clean-up is a breeze! I feel humbled and blessed. You saved Ricotta Berry Cake to your. Our version today is a much more simplified Cassata Ricotta – and although I first made this recipe over the holidays last winter – I think it’s a perfect summertime dessert! THE cake! Set aside. It was definitely a hit - my family will be making it again! Sandwich with remaining sponge.