Lemon Berry Ricotta Cake With Mixed Berry Sauce

Recipe by Chef Jean
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR CAKE:
  • Heat oven to 325 degrees. Line a 9 inch spring form pan with foil, coat with non-stick cooking spray.
  • Cream butter and sugar until fluffy.
  • Add eggs, lemon extract, zest, ricotta and half and half. Beat until well blended, scraping down sides of bowl as needed.
  • Add the flour, mix until smooth.
  • Pour batter into pan and spread the berries(still frozen) over the top of the cake.
  • Bake for 40-50 minutes or until the top is light golden brown and the cake is set.
  • Let cool at room temperature for 30 minutes then cool in refrigerator until completely chilled, about 1 hour.
  • FOR SAUCE:
  • While cake is cooling mix the berries, sugar and corn starch together in a small sauce pan. Bring to a simmer stirring to prevent lumps from forming. Puree the berries in a blender or with an immersion blender. Let cool.
  • Serve a piece of cake with a spoon full of sauce over the top.
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