Hello everyone! How’s everyone doing as we place ourselves firmly into spring? The beautiful sunshine and fresh (cheap) blackberries available inspired me to make a GF berry cake.
One of my hobbies is to look through food magazines – I rarely make the exact recipes but instead use them as inspiration. The March 2015 issue of Bon Appetit has this amazing looking raspberry-ricotta cake. I tore out the page and it’s been sitting next to me on the couch, tempting me, for weeks now.
Gluten free adaptations were super easy. I don’t say this often but here it is: I’m 99% sure you could use an all-purpose GF mix quite successfully here.
The cake is light, airy, and has a touch of sweetness. I thought it would more like cheesecake but it’s not dense at all – I ♥ ♥ ♥ it!
The original recipe suggests it’s so easy one could make it for a weeknight dessert. Yes, totally easy. Weeknight material? I’m not so sure about that personally. It took me about 15 minutes to put together and the rest of the time it was in the oven. It takes almost an hour to bake so that brings you up to 1 hour 15 minutes then it needs at least 30 minutes of cooling time. Which, I don’t know about you, but that’s just too long for weeknight dessert for me.
Is it even a dessert anyways? Pretty sure I’m having a slice tomorrow for breakfast. And I’m pretty sure it’s gonna show up at Mother’s Day brunch next month.
- 1 cup white rice flour
- ½ cup potato starch
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 3 large eggs
- 1½ cups ricotta
- 1½ teaspoons vanilla extract
- ½ cup (1 stick) unsalted butter, melted
- 18 ounces fresh or frozen berries, divided (I used fresh blackberries)
- Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment and lightly coat with nonstick spray (alternately you can also use a 9-inch cake pan).
- In a small bowl whisk together the rice flour, potato starch, sugar, baking powder, xanthan gum, and salt. Set aside.
- In medium bowl whisk together eggs, ricotta, and vanilla. Fold in flour mixture. Then fold in melted butter. The batter will be very thick - almost like cookie dough!
- Fold 12 ounces of the berries into the batter, scrape into prepared pan, then top with remaining berries.
- Bake 50-60 minutes until golden brown and toothpick inserted in center comes out clean. Allow to cool 20 minutes before releasing the sides of the springform pan. Then cool at least another 10 minutes before slicing & serving.