This is one of those lovely cakes that you can eat warm or at room temperature, that's perfect as a dessert or to treat yourself at 'elevenses' The Lemon Myrtle's fresh citrus flavour is a lovely foil to the sweetness of the berries and the ricotta gives the cake moisture and texture.
Serves 8 - approx. 24 cm diameter springform tin
1/2 cups plain flour
1 tablespoon Lemon Myrtle (8g)
1/2 cup sugar
2 teaspoons baking powder
pinch salt
3 large eggs
1 1/2 cups fresh ricotta from the deli
150g melted butter
1 cup (approx. 120g) frozen berries of your choice for the cake
approx 1/2 cup berries of your choice for the top
Preheat the oven to 160C
Line the base with baker's paper.
Whisk the dry ingredients - sifted flour, lemon myrtle, sugar, baking powder and salt - until well combined.
Using your mixer, whisk together the ricotta and eggs until smooth. Turn the mixer to low and slowly add half the dry ingredients followed by half the melted butter.
Remove the bowl from the mixer and gently fold in cup of berries, taking care not to crush the berries too much.
The cake batter will be fairly firm, spread it into the prepared tin , making the top as even as you can and scatter the remaining berries over the top.
Bake the cake until golden brown and a tester inserted into the centre comes out clean - approx 50-60 minutes. Turn the cake around half way through.
Let it cool for at least 20 minutes before releasing from the tin.
We like to serve this with lashings of really good cream but it's also heavenly if warmed and served with ice-cream.
copyright Juleigh Robins
cc Juleigh Robins