Today, blackberry cake; a perfect cake for everyone’s breakfasts and snacks. A soft and very moist cake thanks to the presence of ricotta and blackberries in the batter. If you love these delicious berries, you absolutely must try it.
Other ideas with blackberries:
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 12 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the blackberry cake
- 1 3/4 cups all-purpose flour
- 1/2 cup almond flour
- 3 eggs (medium)
- 1 cup ricotta
- 1/2 cup butter
- 3/4 cup sugar
- 7 oz blackberries
- 5 tsp brown sugar
- lemon zest (half an untreated lemon)
- 1 pinch cream of tartar
- 1 packet baking powder (16 g)
- 7 oz blackberries
- 1 tbsp brown sugar
- powdered sugar (for dusting)
Tools
- 1 Bowl large
- 2 Bowls small
- 1 Small bowl
- Grater for citrus
- Electric whisks
- 1 Spatula
- Sifter fine mesh
- 1 Springform pan 24 cm diameter
Preparation of the blackberry cake
Wash them, dry them with paper towel and place them in a bowl. Add the brown sugar, the zest of half a lemon and mix well. Cover with cling film and let it macerate overnight in the refrigerator or for four hours at room temperature.
Melt the butter in a bain-marie or microwave and let it cool.
Separate the yolks from the whites.
Add a pinch of cream of tartar to the egg whites and beat them until stiff peaks form with electric whisks. Set aside. Read HERE to find out how to replace cream of tartar if you can’t find it, but above all to understand exactly what it’s for. If you want to purchase it online, you can do so by clicking HERE.
Add the sugar to the yolks and beat them with electric whisks (no need to wash them) until you obtain a light mixture.
Then add the ricotta and incorporate it again with the whisks.
Also add the now warm butter and work the mixture with the whisks again.
At this point, start gradually adding the flour by sifting it through a fine mesh sifter and incorporating it with a spatula.
When all the flour has been mixed into the batter, add the beaten egg whites in several additions working the mixture with gentle movements from bottom to top to avoid deflating it.
Now take the macerated blackberries and mash them with a fork or potato masher, then pour everything into the bowl and mix it into the batter.
Then add the almond flour all at once and mix.
Finally, sift the baking powder into the batter.
Pour the obtained mixture into a 24 cm diameter springform pan previously lined with parchment paper and level it. Then spread the whole blackberries on the surface and sprinkle with a tablespoon of brown sugar.
Bake the blackberry cake in a preheated static oven at 356°F for about 45/50 minutes. Do the toothpick test to check the actual cooking, adding a few more minutes if necessary.
Remove the blackberry cake from the oven, let it cool completely, then remove it from the mold and transfer it to the serving plate. Dust it with powdered sugar and serve it. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media to always be updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) also on Tik Tok (@zenzero_limone). Thank you ♥!
