I promised my husband I’d cut out the baking but this cake looked so easy and it just called to me. So I baked it. And it was easy, and not so sweet, and something I could see myself easily baking with the kids.
And then I ate most of it. Including for breakfast.
And then, I made it again this time as a one bowl format.
You know, I don’t know if it’s the breastfeeding, the inside all-day-I-hate-winter-I’m-bored thing or I just can’t resist cake but I love something a little sweet in the afternoons (or for breakfast I guess.)
Make this cake and love it. It’s easy, and not so sweet and – hey! – it has some fruit.
It’s from the March 2015 edition of Bon Appetite Magazine and you can find the recipe here. I’ve re-written the ingredients in grams and re-written the instructions to make it even easier to prepare by using only one bowl. Note that I made it in an 8″ springform pan and just used a ‘mixed berry’ bag of frozen fruit which included raspberries, cherries, blueberries and strawberries. If you feel like being fancy, throw in some lemon zest. I think it would be just lovely.
Make this with the kids and eat it for a naughty breakfast.
- Nonstick vegetable oil spray
- 200 grams (1½ cups) all purpose flour
- 120 grams (1 cup) sugar
- 2 tsp baking powder
- ¾ tsp kosher salt
- 3 large eggs
- 1½ cups (300g or 1 tub) ricotta
- ½ tsp vanilla extract
- 113 grams (1/2 cup or 1 stick) unsalted butter, melted
- 1 cup frozen berries
- Preheat oven to 350F
- Line a 9" (I used 8" and it was fine) cake pan or springform pan with parchment paper and lightly coat with nonstick spray
- Melt butter in the microwave (mine takes 45 seconds) in a large microwave safe bowl. Make sure it isn't too hot.
- Whisk the eggs, ricotta and vanilla into the melted butter.
- Add the dry ingredients (flour, sugar, baking powder and salt) to the wet mixture. Mix until combined.
- Fold in ¾ cup of the berries.
- Spread into cake tin and dot the remaining berries overtop
- Bake 50-60 minutes until golden brown and tester inserted in centre comes out clean.
- Let cool at least 20 minutes before unmolding
ps Find more kids cooking here and here.
Michelle Little
Writer & Photographer
Pingback: Easy Frozen Yoghurt Easter Shapes | Roasted
Pingback: Cherry, Pistachio & Coconut Cake from Honey & Co. | Roasted