Mixed Berry and Ricotta Cake

Mixed Berry and Ricotta Cake

By David
0:05 To Prep
1:00 To Cook
10 Servings
Average Rating
Difficulty Easy

Fast, easy and delicious. Can't ask for more than that in a recipe. Plus all those berries and ricotta means it has to be good for you - right?


  • 500g Ricotta
  • 3 Eggs, beaten
  • 1 Tbs Vanilla extract
  • 1/2 cup sugar
  • 1 cup Self raising Flour
  • 3/4 cup Frozen raspberries
  • 3/4 cup frozen blueberries
  • 125g Butter, melted

Step 1

Heat oven to 170C.

Step 2

Beat ricotta, eggs, vanilla, sugar and butter together.

Step 3

Fold through flour.

Step 4

Fold through berries. Pour batter into kugelhopf, or your favourite cake pan.

Step 5

Bake for 1 hour in oven.

Step 6

Remove from oven. Let cool in pan before turning out.

Step 7

Serve with vanilla ice-cream.



Even adding lemon zest adds a nice twist to it! 😊


Perfect recipe! The sweet cake is yummy indeed, and it's easy to change it into a savoury version, which tastes delicious and looks great. Replace sugar and berries with a cup full of grated carrots and zucchini (squeeze out the excess juice first), throw in a handful of cooked peas, chopped parsley and season with some veggie salt and pepper. Can be served for breakfast, lunch or even dinner, with some green salad.


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