Lemon and Berry Ricotta Cake

There was a tub of ricotta sitting in the fridge for a little while, and was due to expire soon. As you all know, I hate wasting food, so I thought I’d find a sweet recipe that would help me use it up. It surprised me how many people only thought ricotta was used in savory dishes, such as pasta! *shrugs*.

Anyhow, I stumbled across a seemingly simple recipe. It sounded easy, and I had everything already at hand. So, on Sunday, I decided to whip up a batch of this cake. Let me describe the taste and texture sensation: bursting berries full of tang are sandwiched between a light and zesty lemon sponge base, and a soft, lightly sweet and creamy custard-like topping. It’s seriously to live for!

It was so good, that A. was reluctant for me to share with my work colleagues. It was so good, that A. said it was better than brownies. It was so good, that we made it again 2 days later! Need I say more? Go in the kitchen and bake this now!


Adapted from staceyssnacksonline: best damn blueberry ricotta cake ever

Makes 1 x 20 cm (8 inch) round cake, serves 6-10 (depending how greedy you are)


For the sponge base

  • 60 g (¼ c or 4 tablespoons) salted butter, melted
  • 130 g (2/3 c) raw cane (turbinado) sugar
  • 1 large egg
  • 80 ml (1/3 c) milk
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 150 g (1 c) plain (all-purpose) flour
  • 1 ¼ teaspoons baking powder

For the filling

  • 100 g (1 c) mixed berries (you can use frozen berries, simply thaw beforehand and drain)

For the ricotta topping

  • 2 large eggs
  • 300 g (1 ¼ c) ricotta cheese
  • 65 g (1/3 c) raw cane (turbinado) sugar
  • 1 teaspoon vanilla extract


1. Preheat oven to 180°C (350°F), and grease or line a 20 cm (8 inch) round springform tin (pan) with parchment.

2. To make the sponge base: mix together the butter and sugar until combined.

3. Stir in the egg, milk, lemon zest, vanilla extract, then stir in the flour and baking powder.

4. Pour batter into prepared tin (pan), and scatter berries evenly over the top.

5. To make the custard-like topping: mix together the eggs, ricotta, sugar and vanilla.

6. Pour evenly over the berries and even out with a spatula.

7. Bake in the top 1/3 of the preheated oven for 55-60 minutes, or until the cake no longer jiggles in the middle. Do not overbake.

8. Allow to cool slightly before unmolding and removing parchment, if used.

9. Slice, and serve warm or at room temperature. Enjoy!


3 thoughts on “Lemon and Berry Ricotta Cake

  1. I just used a tub of ricotta over the weekend, (on a savory dish–ravioli nudi w/browned butter & sage), but have *another* tub that might just be heading for pudding now! That looks SO good! I’d never thought of using a genoise as a base like that.

    • Hi PentWeazle! That ravioli dish sounds wonderful, I hope it was well received by all! You must really try this cake at some stage, it’s so so so very good! :). Hope all is well with you.

  2. Pingback: Blueberry Streusel Muffins « Honey and Spice

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