Blackberry and ricotta cake

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Blackberry and ricotta cake
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it de fr es br
  • Vegetarian
  • Difficulty: Easy
  • Prep time: 30 min
  • Cook time: 45 min
  • Serving: 8
  • Cost: Low

PRESENTATION

The blackberry and ricotta cake is a classic treat from Southern Italy, turning any morning or snack into a special moment. Seriously good. In places like Campania and Sicily, folks love it for its rich use of cow’s ricotta, giving every bite a creamy, cloud-like texture. It's not just any cake—it's the real deal with the gentle sweetness of almond flour and bursts of juicy blackberries. And the best part? No butter needed; the ricotta keeps it perfectly moist all on its own. Once it’s in the oven, the aroma—oh man, unbeatable. Imagine a fresh, homemade ricotta cake with hints of toasted almonds and dark chocolate swirling together. Pretty simple. Italians might enjoy it with afternoon coffee or breakfast, lovingly calling it ‘torta alla ricotta e cioccolato’—a nod to their love of dairy and chocolate in sweets.

In Southern Italy, it’s all about simplicity and flavor. And look, this ricotta cake recipe fits that perfectly. For sure. Almond flour brings a natural, nutty taste that pairs beautifully with dark chocolate, keeping things lighter than those heavy desserts. You get a cake that's tender and perfectly sweet, so it's hard to stop at just one slice. Really, really hard. Even without butter, it keeps that rich, moist ricotta cake vibe, thanks to fresh ricotta and electric whisks—no fancy tricks, just genuine Italian baking. Pretty much. Southern Italians might swap out the fruit based on what's in season, but blackberries add that tangy pop, complementing the chocolate. Thing is, if you’re craving a traditional ricotta cake, this is a fantastic choice—easy, full of flavor, and perfect for when you want a bit of Italian sweetness in your day. Cannot go wrong.

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INGREDIENTS

Type 0 flour 1.6 cups (200 g)
Almond flour 1 cup (100 g)
Eggs 3.9 oz (110 g) - (about 2 medium)
Cow's milk ricotta cheese 1 cup (250 g)
Brown sugar 0.67 cup (150 g)
Dark chocolate 70% 1.8 oz (50 g) - chips
Whole milk ¼ cup (50 g)
Wildflower honey 1 tbsp (20 g)
Sunflower seed oil ½ cup (100 g)
Blackberries 3 ¼ cups (450 g)
Baking powder 2.67 tsp (12 g)
Fine salt 1 pinch
To decorate
Almond slices to taste
Powdered sugar to taste
Preparation

How to prepare Blackberry and ricotta cake

To prepare the blackberry and ricotta cake, drain the ricotta from the whey. Pour the brown sugar and whole eggs into a bowl 1, and whisk with electric whisks until you get a light and frothy mixture 2. Add the honey 3.

Add a pinch of salt 4, the drained cow's milk ricotta 5, and continue working with the whisks. Then, pour the vegetable oil in a thin stream while mixing 6.

Once the oil is absorbed, incorporate the all-purpose flour 7, almond flour 8, and sifted baking powder 9.

Work everything, then add the milk while continuing to mix with the whisks 10. Once ready 11, add 400 g of washed and gently patted dry blackberries 12.

Add the chocolate chips and mix 13. Line a 20 cm (8-inch) diameter cake pan with parchment paper, then pour the batter, leveling the surface with the back of a spoon 14. Cover with the remaining blackberries 15.

Sprinkle the sliced almonds 16 and bake in a preheated static oven at 356°F (180°C) for about 45 minutes (check the baking and do the toothpick test before removing from the oven). Once baked, take the super soft ricotta cake out of the oven 17, let it cool, then remove it from its mold to cool completely. Serve with powdered sugar if desired 18.

Storage

The blackberry and ricotta cake keeps at room temperature for 2-3 days. It can be frozen after baking.

Tip

The presence of fruit might moisten the batter considerably, requiring an extra 5 minutes of baking time, always do the toothpick test to adjust accordingly.

You can substitute blackberries with raspberries or blueberries.

For the translation of some texts, artificial intelligence tools may have been used.
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