Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Soft and Easy to Make Berry and Ricotta Cake with Almond Slices
Delicious Delights: Berry and Ricotta Cake with Frozen Berries and Topped with Almond Slices
Are you searching for the perfect treat to satisfy your sweet tooth this summer?
Look no further than this luscious Berry and Ricotta Cake adorned with frozen berries and crunchy almond slices.
Bursting with flavor and rich, creamy goodness, this delightful cake is a breeze to make and is guaranteed to impress your friends and family. Perfect for breakfast, snacks, and/or dessert.
Take a look at this slice of the cake. So delicious and so soft. With a perfectly dense but light crumb, and bursting with sweet berries to make this cake extra moist and naturally sweeter. I’m using frozen mix berries for this recipe, but you are welcome to pick your favorite – fresh or frozen berry.
Here are some things to keep in mind when baking this cake:
Use Frozen Berries: Using frozen berries in this recipe has two advantages. First, they are less likely to sink to the bottom of the cake during baking, and second, they help keep the cake moist and delicious. If you prefer, you can also use fresh berries, but toss them in a little flour before folding them into the batter to prevent sinking.
Do Not Overmix: As always, when combining the wet and dry ingredients, mix only until they are just combined. Overmixing can lead to a dense and tough cake, and you want your ricotta cake to be tender and fluffy.
Adjust Sweetness: The sweetness of the cake largely depends on the sweetness of your berries. If you find your berries are tart, you can increase the sugar slightly to balance the flavors.Choose Good Quality Ricotta Cheese: Opt for high-quality ricotta cheese to ensure a creamy and luxurious texture. If possible, go for the whole milk variety for the best results. And remember, drain well the liquid off the ricotta before mixing it in the batter.
Cooling Time: Let the cake cool in the pan for a short while before transferring it to a wire rack. This allows the cake to settle and avoids it from falling apart when removing it from the pan.
Make ahead: This cake can be made two days ahead. Wrap and store for up to 2 days at room temperature.Experiment with Nuts: While almond slices add a fantastic texture and flavor to the cake, you can experiment with other nuts like chopped pistachios, walnuts, or even hazelnuts for a unique twist.
Now it’s time to put on your apron and get baking! Whether it’s a summer picnic, a birthday celebration, or simply a delicious afternoon treat, the Berry and Ricotta Cake with Frozen Berries and Almond Slices is sure to be a hit.
Other Italian dessert recipes you might like:
- Authentic Italian Tiramisu
- Sicilian Cannoli
- Italian Cream Stuffed Cannoncini (cream horns)
- Pastiera di Riso (Rice and Ricotta Pie)
- Italian Olive Oil Cake with Creme Anglaise
- Torta Cappuccina Modenese (Italian Frangipane Tart)
- Italian Almond Cookies
- Ricotta Crostata with Chocolate Chips
- Italian Panna Cotta
- Italian Torta Paradiso
- Italian Torta della Nonna
- Limoncello-Ricotta Cake
- Torta Nua
Video recipe
Soft and Easy to Make Berry and Ricotta Cake with Almond Slices
Delicious Delights: Berry and Ricotta Cake with Frozen Berries and Topped with Almond Slices
Servings:
8
Prep Time
15 min
Cook Time
45 min
Resting Time
Total Time
1 hr,
Ingredients
- 3 large eggs
- 3/4 cup (150 gr) sugar
- 16 oz (450 gr) ricotta cheese
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) light olive oil or vegetable oil
- 1 ½ cups (180 gr) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 heaping cup frozen berries, divided
- ¼ cup sliced almonds
Instructions
- Place a rack in the lower ⅓ of the oven (NOT right in the center). Preheat oven to 350 degrees F. Line a 9-inch diameter cake pan with parchment paper and/or spray with baking spray.
- In a large bowl, beat the eggs with the sugar until light and fluffy. Add the ricotta and vanilla extract and beat some more. Add the oil while mixing.
- Add the flour, baking powder, and salt and mix until just combined. Fold in most of the berries (save some for the top), careful to not crush them.
- Pour the batter into the prepared cake pan. Sprinkle with more berries and almond slices. Bake in the lower third of the oven at 350F for about 45 minutes or until lightly golden and set in the middle (test with a toothpick if needed). Let cool before removing from the pan. Sprinkle with powdered sugar if you like.
