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Prep time
1 hour 10 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
This is a perfect cake recipe for Spring. It is made with frozen wild blueberries. Wild blueberries are usually uniform in size and are much smaller than cultivated blueberries. They are perfect tiny berries for a layer cake. I added orange flavor with pure orange extract and orange zest. The ricotta cheese gives this cake a rich, dense and moist consistency.
The frosting is semi sweet, and sugar is not the first thing you taste. You can actually taste the mascarpone cheese first followed by the sweetness of vanilla sugar.
Note: I used two 7-inch spring form pans for this cake. The actual diameter of the cake is about 6½ inches. If using a different sized pan, the baking time may vary.
—Henrie Marie
Ingredients
- Wild Blueberry Orange Ricotta Cake
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1 1/2 cups
all-purpose flour
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1 1/2 cups
ricotta cheese
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1 cup
frozen wild blueberries
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1 cup
granulate sugar
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1/2 cup
unsalted butter (1 stick) melted
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3
eggs - room temperature
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1 tablespoon
pure orange extract
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1 tablespoon
orange zest
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2 teaspoons
pure vanilla extract
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2 teaspoons
baking powder
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1/2 teaspoon
salt
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non-stick cooking spray
- Mascarpone Frosting
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1 cup
cold heavy whipping cream
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8 ounces
mascarpone cheese
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1 cup
powdered sugar
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2 teaspoons
pure vanilla extract
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1 teaspoon
cream of tartar
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Optional- Orange slice and orange zest sugar for decoration
Directions
- Wild Blueberry Orange Ricotta Cake
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Preheat oven to 350°. Line spring form pan with parchment paper and spray with non-stick spray. Set aside.
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Place flour, baking powder and salt into a flour sifter and sift completely sifted. This is an important step to eliminate flour clumps. Whisk in the sugar and set aside.
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In a separate mixing bowl, whisk together ricotta cheese, eggs, melted butter, orange extract, orange zest, and vanilla extract.
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Add the wet ingredient to the flour mixture and gently fold in until well combined.
Sprinkle the blueberries throughout the batter and fold in gently with as few folds as possible. Don’t just dump the blueberries into the batter. It will take more folding to evenly distribute them and they will turn the batter blue.
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Bake for about 45-50 minutes. Until toothpick comes out clean.
Let cool completely before frosting.
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Optional: decorate with thinly sliced oranges and orange zest sugar.
- Mascarpone Frosting
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Place whipping cream into a chilled bowl of a high-speed stand mixer. With the whisk attachment, whisk on high speed until whipped cream is formed.
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Add mascarpone and continue mixing,
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Add powdered sugar a little at time and continue mixing.
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Add vanilla extract and cream of tartar. Do not overmix the frosting.
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Cover and place in the refrigerator until ready to use.
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