Ricotta and berries cake is quick to prepare and it’s delicious. This gluten-free cake with berries is very creamy like all ricotta cakes of this type. This ricotta and berries cake has no flour or baking powder, making it perfect for those with celiac disease or gluten intolerance. To prepare it, you just need an electric whisk (like this one HERE). I used an 18 cm (7-inch) mold (like this one HERE). If you use a larger one, like 24 or 26 cm (9 or 10 inches), it will be a bit lower but just as perfect. Now let’s see how to make the ricotta and berries cake, and if you try it, let me know, Barbara

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Difficulty: Very easy
Cost: Affordable
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian

Ingredients for preparing ricotta and berries cake

3 eggs
1/2 cup sugar
1 1/2 tbsp sunflower oil
14 oz ricotta
1/4 cup cornstarch (maizena)
14 oz berries
to taste powdered sugar
to taste cornstarch (maizena)

Tools

1 Springform pan
1 Electric whisk

Procedure for preparing ricotta and berries cake

Start preparing the Ricotta and Berries Cake by separating the eggs. In a bowl, pour the egg whites and whisk them until stiff peaks form, then set aside.
In another bowl, pour the yolks, add the sugar, and beat with the whisk to obtain a light and fluffy mixture.
Add the sunflower oil, incorporating it into the eggs gradually.
Next, add the ricotta, and finally, add the cornstarch. Mix it well to ensure there are no lumps and achieve a homogeneous mixture.
Wash the berries and pat them dry with paper towels. Set aside 1/3 of them, and add the rest to the batter, folding them in.
Gently fold the stiff egg whites into the batter using a motion from top to bottom to avoid deflating the mixture.
Wet a sheet of parchment paper, then squeeze it well, line the cake pan, and pour in the batter.
Place some cornstarch on a small plate and roll the reserved berries in it. Add them to the cake pan; this step will ensure that the newly added berries remain on the surface instead of sinking into the batter.
Preheat the static oven to 350°F and, when hot, bake for 1 hour. When the ricotta and berries cake is done, remove it from the oven and let it cool completely. Dust with powdered sugar before serving.