Mixed Berry Ricotta Cake with Maple Syrup
A tender, moist cake featuring creamy ricotta cheese and fresh mixed berries bound together with maple syrup instead of refined sugar. The ricotta creates an incredibly soft crumb while the berries burst with natural sweetness throughout each slice. Perfect for brunch gatherings, afternoon tea, or as a lighter dessert option. This version stands out for its use of maple syrup as the primary sweetener, creating depth of flavor while keeping the cake naturally sweet and wholesome.
Ingredients
- ½ cup unsalted butter
- ¾ cup maple syrup
- 1 ¾ cups all-purpose unbleached flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ cups whole-milk ricottapart-skim ricotta1:1lower-fat
slightly less rich
- 3 large eggs
- ½ teaspoon vanilla extract
- 1 ½ cups mixed berries, raspberries, blackberries, blueberriessingle berry type1:1simplification
less complex flavor
Instructions
- 1
Preheat oven to 350 degrees and line a 9 inch cake pan with parchment paper then spray with nonstick oil
- 2
Melt the butter and maple syrup together in a small sauce pan, set aside to cool
- 3
Combine flour, baking powder and salt in a bowl
- 4
Whisk together the ricotta, eggs, and vanilla extract in a separate bowl
- 5
Fold the ricotta mixture into the dry ingredients until just combined
- 6
Fold in the butter and maple syrup mixture, being careful to not over work the batter
- 7
Fold in 1 cup of the fresh berries
- 8
Pour batter into prepared pan and sprinkle with remaining berries
- 9
Take a spatula or spoon and lightly press the berries into the top of the cake
- 10
Bake for 50 to 60 minutes until golden and a knife comes out clean when inserted into the middle
- 11
Let the cake rest for at least 20 minutes before removing from the pan
Tips
Do not overmix the batter once you add the wet ingredients to prevent a tough cake texture.
Press berries gently into the surface before baking to prevent them from sinking during cooking.
Let the cake cool completely before slicing to allow the ricotta to set properly for clean cuts.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature or slightly warm with a dusting of powdered sugar if desired.
Common Mistakes
Avoid overmixing the batter to prevent a dense, tough cake texture.
Do not skip the cooling time or the cake may fall apart when removed from pan.
Press berries gently into surface to prevent them from sinking to bottom during baking.
Substitutions
Gluten-Free Swaps
may need extra binding
General Alternatives
slightly less rich
less complex flavor
FAQ
Can I use frozen berries instead of fresh?
Yes, but do not thaw them first. Toss frozen berries in a little flour before folding in to prevent bleeding and add 5-10 minutes to baking time.
What if I don't have ricotta cheese?
You can substitute with cottage cheese blended until smooth, cream cheese at room temperature, or Greek yogurt, though texture will vary slightly.
How long does this cake keep fresh?
The cake stays fresh for 3 days at room temperature when covered, or up to 1 week refrigerated in an airtight container.