Ricotta Berry Cake Recipes

LEMON BERRY RICOTTA CAKE WITH MIXED BERRY SAUCE

Lemon Berry Ricotta Cake With Mixed Berry Sauce image

Make and share this Lemon Berry Ricotta Cake With Mixed Berry Sauce recipe from Food.com.

Provided by Chef Jean

Categories Dessert

Time 1h10m

Yield 1 9 inch cake, 10 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter
1 1/2 cups sugar
3 eggs
1/2 cup ricotta cheese
1/4 cup half-and-half (or milk)
1 1/2 teaspoons lemon extract
1 lemon, zest of
1 3/4 cups all-purpose flour
1 cup frozen berries (I use a blend, but you can use any kind of berry)
1 cup frozen mixed berries
1/4 cup sugar
1 tablespoon cornstarch

Steps:

FOR CAKE:.
Heat oven to 325 degrees. Line a 9 inch spring form pan with foil, coat with non-stick cooking spray.
Cream butter and sugar until fluffy.
Add eggs, lemon extract, zest, ricotta and half and half. Beat until well blended, scraping down sides of bowl as needed.
Add the flour, mix until smooth.
Pour batter into pan and spread the berries(still frozen) over the top of the cake.
Bake for 40-50 minutes or until the top is light golden brown and the cake is set.
Let cool at room temperature for 30 minutes then cool in refrigerator until completely chilled, about 1 hour.
FOR SAUCE:.
While cake is cooling mix the berries, sugar and corn starch together in a small sauce pan. Bring to a simmer stirring to prevent lumps from forming. Puree the berries in a blender or with an immersion blender. Let cool.
Serve a piece of cake with a spoon full of sauce over the top.

Nutrition Facts : Calories 351.7, Fat 13.1, SaturatedFat 7.8, Cholesterol 88.7, Sodium 116, Carbohydrate 53.2, Fiber 0.6, Sugar 35.1, Protein 5.8

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