If you haven’t tried ricotta cake before, you will love the moist rich texture. Ricotta gives the cake a denseness which makes it perfect to top off a beautiful dinner as a dessert cake. The prettiness of the berries throughout means it needs very little embellishment. Perhaps a scoop of your favourite cream, yoghurt or icecream and a simple dusting of icing sugar.
Very easy to make, and with a taste and texture almost like cheesecake. The flour lends a bit of solidity which holds the berries well. A little crust on the outside completes the picture.

This cake uses our full fat fresh Olympus Ricotta, which you can buy at your local independent retailer. The quality makes a difference. You are looking for an open-textured ricotta for this recipe.

Bring your eggs and ricotta to room temperature before using. During this time, also drain your ricotta cheese well. (Our wheels come with a strainer basket which is perfect for this).

Not too sweet, and brimming with berries, this cake is deliciously moreish. Bon appetit!

Print Recipe
Ricotta and Berry Dessert Cake
Very easy to make, and with a taste and texture almost like cheesecake and brimming with berries! This cake uses our full fat fresh Olympus Ricotta, which you can buy at your local independent retailer. The quality makes a difference. You are looking for an open-textured ricotta for this recipe.
berry ricotta cake
Prep Time 20 minutes
Cook Time 50-60 minutes
Passive Time 30 minutes, cooling
Servings
Ingredients
Prep Time 20 minutes
Cook Time 50-60 minutes
Passive Time 30 minutes, cooling
Servings
Ingredients
berry ricotta cake
Instructions
  1. Preheat oven to 180 degrees Celsius
  2. Line the base of a 20-22 cm springform cake tin with baking paper and grease the sides.
  3. Sift flour, baking powder and salt into a large bowl. Add sugar, stir to mix and set aside.
  4. Whisk eggs, ricotta and vanilla in a medium bowl until smooth. (See recipe notes).
  5. Fold ricotta mixture into dry ingredients.
  6. Fold in melted butter.
  7. Fold in approximately 1 cup of berries, reserving 1/2 cup.
  8. Pour batter into your prepared tin
  9. Dot remaining berries on top of cake for presentation.
  10. Cook for 50-60 minutes until golden brown and cooked through the middle. (Our oven took a little longer, but we were generous with the berries). Test with a skewer to be sure.
  11. Cool in the tin before removing.
  12. Dust with icing sugar to serve.
  13. Beautiful with a dollop of vanilla icecream, or a scoop of double cream, creme fraiche or Olympus Unsweetened Natural Yoghurt.
Recipe Notes

Bring your eggs and ricotta to room temperature before using. During this time, drain your ricotta cheese well. (Our wheels come with a strainer basket which is perfect for this).

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