submitted by Mary Scatamacchia. Image taken from cookingwithmanela.com.
OsteofitnessTM member, Mary Scatamacchia, enjoys the Soft and Easy Berry and Ricotta Cake with Almond Slices. The original recipe was created by Manuela Mazzocco from Delicious Delights. The source describes this recipe perfectly: a delicious delight!
Ingredients
- 3 large eggs
- 3/4 cup (150 gr) sugar
- One, 6 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
Note: Mary recommends using less sugar for this recipe. If the berries are tart, use the recommended amount of sugar.
Instructions
- Place a rack in the lower ⅓ of the oven (NOT right in the center). Preheat the 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.
Additional Information
- Yield: 8-10
- Prep Time: 15 minutes
- Cook Time: 45 minutes