This ricotta cake is wonderfully soggy and creamy, because you add ricotta to the batter. It is on the table in no time and sprinkled with powdered sugar makes it extra festive. So make it fast!
For 1 cake:
- 100 grams of butter, at room temperature
- 100 grams of granulated sugar
- Marrow of 1 vanilla pod
- 300 grams ricotta
- 2 large eggs
- 190 grams of flour
- 1/2 sachet baking powder
- pinch of salt
- 180 milliliters of whole milk
- Big handful of raspberries
- Big handful of blackberries
- Powdered sugar for dusting
Summer is of course the season for blackberries and raspberries. If you want to give them a destination that does them justice, go for this ricotta cake with raspberries and blackberries. A delicious summer piece of pastry that is not too heavy on the stomach.
Also interesting: This is why you should whip up ricotta .
Ricotta cake with raspberries and blackberries
Preheat the oven to 180 degrees and line a cake tin with baking paper.
Mix the butter, sugar and vanilla pith until a homogeneous and creamy mixture is obtained. Add the eggs one at a time and mix into the butter mixture. Wait to add the new egg until the previous egg has been completely incorporated. Add the milk and ricotta and stir until combined.
Sift the flour and baking powder over the mixture, add the salt as well. Fold this into the mixture with a spatula until a dough forms. Put this dough in the cake tin and place the raspberries and blackberries on top.
Bake the cake at 180 degrees for 45 minutes, or until a skewer comes out clean.
Let the ricotta cake cool slightly before removing it from the mold. Sift some icing sugar over the cake and serve the same day.
Source: Culy by culy.nl
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