Mixed Berry Ricotta Cornmeal Cake

Whoa. It’s been a full year since Hilary last posted and well over a year since I last posted. And that’s all I have to say on this matter. Let’s get to this cake!

Cornmeal. Ricotta. Strawberry. Blackberry. Blueberry. Cake. Delicious and adapted from this King Arthur recipe.

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You will need:

  • 1 1/4 cups all-purpose flour
  • 2/3 cups cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup whole milk ricotta
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lime zest
  • 1 1/2 cups fresh berries – I used a mixture of strawberries (cut into chunks), blueberries and blackberries
  • powdered sugar for dusting

You will need to:

  • Pre-heat oven to 350 degrees. Grease an 8″ cake pan with butter. Line the bottom with parchment paper and grease that as well. Dust with flour (tap out excess flour).
  • Sift or whisk flour, cornmeal, baking powder, baking soda and salt in medium bowl.
  • In bowl of stand mixer with paddle attachment, beat butter and sugar at medium speed til light and fluffy, a couple minutes. Add eggs one at a time until incorporated, scraping down the bowl after each addition.
  • Add ricotta and zests and beat for about 1 more minute. Stir in flour mixture until just combined (don’t over mix! jeeze).
  • Fold in berries.
  • Pour batter into cake pan and smooth top. Bake until toothpick inserted come out clean. ¬†About 45-60 minutes.
  • Cool in cake pan for 10 minutes. Invert onto cooling rack and let cool completely. Cool.
  • Dust with powdered sugar and eat up. Super cool.

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