Ricotta Cake with Blackberries

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Aug 22, 2016

Ricotta blackberry cake

It’s funny how you get around when researching online. I was looking for cakes with gooseberries and suddenly I was looking at delicious ricotta cakes with lemon and considering adding blackberries. It resulted in this wonderful cake. It is glutenfree and almost a kind of cheesecake, but without the kinda heavy taste of cream cheese. At the same time, the cake has a delicious texture from the almond meal. The recipe is from Loui&Bearnaisen. I have added some blackberries and removed a lemon. Really I wanted to play around a little bit more with this recipe, but it is good as it is, so it’s worth sharing.

Serves 8-10


  • 120 g butter, room temperature
  • 250 g sugar
  • 1 vanilla pod
  • 1 lemon, zest
  • 4 eggs, whites and yolks divided
  • 240 g almonds, grinded into almond meal
  • 300 g ricotta cheese
  • 150 g blackberries


  • Chopped almonds
  • Icing sugar
  • Blackberries


Preheat the oven to 180C. Prepare a 20 cm springform tin with baking paper covering the bottom and grease the sides.

Split the vanilla pod and scrape out the seeds. Take a little bit of the sugar and mix it with the seeds. Beat butter, 200 g of the sugar, vanilla and lemon zest until it is soft and light (ab. 5 minutes). Add the egg yolks one at a time and beat well after every yolk. Fold in the almond meal. Then the ricotta.

In a separate bowl beat the egg whites stiff. Add the last 50 g sugar a little at a time and beat until it becomes a thick meringue.

Fold in 1/3 of the meringue until it is incorporated into the batter. Fold in the rest.

Transfer the batter to the springform tin.

Bake the cake for about 45-50 minutes, or until it is firm.

Let the cake cool off in the springform tin (the middle of the cake will collapse, don’t worry that’s supposed to happen).

Chop the almonds and sprinkle them over the cake. Sift the icing sugar over the cake and decorate with blackberries.

Ricotta blackberry cake Ricotta blackberry cake

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