If you are looking to impress someone special in your life, this lemon ricotta cake with blackberry glaze is easy and dramatic looking!
Mother’s day is coming up this Sunday in the US and Canada and although we live in the UK we are going to celebrate.
There are some holidays we are just not willing to give up in our life as ex-pats like Thanksgiving, Canada Day and occasionally Mother’s day.
You are probably wondering why Mother’s Day is only observed occasionally.
The thing is British Mother’s Day is celebrated in March, and we usually mark the occasion with the rest of the country but I was away in America this year and missed my day of celebration, soooo I am grabbing this one!
And I am bringing CAKE!
Why this cake? Because it’s easy and looks crazy cool. I am using my new bundt pan and I couldn’t be happier with how it turned out.
Both my kids were very impressed when they got home and found this lemon ricotta cake on the kitchen table. My son said, “Wow it looks like a rose!”
And I think he is right on the money there. It does look like a rose, especially with that vibrant blackberry glaze on!
What else is special about this ricotta cake apart from its gorgeous shape?
The flavours of course!
The cake is intensely lemony with a hint of blackberries that comes from the glaze.
The ricotta cheese gives it richness and moisture. Its buttery crumb is absolutely divine and the striking yellow flesh against the deep red blackberry glaze is so beautiful!
It is truly spectacular, as all ricotta desserts tend to be. You will feel so proud and accomplished serving it to your guests!
Why do I cook with ricotta cheese?
I freely admit that I absolutely love cooking with ricotta. The flavour and texture that come from adding that magical cheese improve everything instantly whether it’s a sweet or savoury dish.
If you are looking to try something different these Ricotta and Grana Padano Fritters with Tomato and Basil Salsa are amazing served as starters.Or this Almond Crepe Cake with Blood Orange Blossom Ricotta Cream.
Those two recipes show versatility of ricotta. In the first one it’s cooked into savoury fritters and in the second one it serve as a frosting for a cake!!
I hope I’ve convinced you to give this ricotta cake a go. I promise you won’t be disappointed.
You can use any berries you have on hand for a glaze. I happened to have blackberries in the freezer but strawberries, raspberries or blueberries will work here beautifully.
- 75g/1/3 cup butter softened
- 165g/2/3 cup sugar
- 150g/1/2 cup ricotta drained
- 2 eggs large
- 150g/ 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 lemon zest and juice
- 1 tsp vanilla
For the Blackberry Glaze
- 1/2 cup blackberries fresh or frozen and thawed
- 100g/1cup icing sugar
- 60ml/1/4 cup boiling water
- Preheat the oven to 170C/325F and grease the bundt pan. Beat the softened butter with sugar until creamy on medium speed, add the ricotta and beat until well combined.
- Add the eggs and vanilla and beat for a minute longer until well blended. Then add sifted flour with baking powder, baking soda and salt, mix with an electric mixer for another minute, then add lemon juice and zest, mix briefly and pour into the prepared bundt pan.
- Bake for 55-60 minutes or until a tooth pick inserted in the middle of the came comes out clean and the cake is golden.
- Take the cake out of the oven, let it cool in the pan for 20 minutes then turn it out on a wire rack and let it cool completely. Once cooled brush with the blackberry glaze.
For the Blackberry Glaze
- Mash the blackberries with a fork, then put them through a fine sieve. Reserve the juice and discard the pulp.
- In a medium bowl combine the blackberry juice with icing sugar and boiling water, stir until the sugar is dissolved and the glaze is smooth.