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Prep time
10 minutes
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Cook time
40 minutes
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makes
one 8x8-inch cake
Author Notes
This deceptively simple ricotta cake is perfectly light and fluffy, and it couldn’t be easier to make. Here, I’ve folded in a combination of sweet and tart blueberries and blackberries, but just about any other fruit or even a bit of chocolate would work beautifully.
Reprinted with permission from Snacking Cakes by Yossy Arefi, copyright © 2020. Photographs by Yossy Arefi. Published by Clarkson Potter, a division of Penguin Random House, LLC. —Yossy Arefi
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Ingredients
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3/4 cup
plus 2 teaspoons granulated sugar
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2
large eggs
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1 cup
whole milk ricotta
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1/2 cup
neutral oil, like grapeseed
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1 teaspoon
vanilla extract
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3/4 teaspoon
kosher salt
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1 1/4 cups
all purpose flour
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1 1/2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1 1/2 cups
mixed blackberries and blueberries
Directions
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Position a rack in the center of your oven and preheat the oven to 350ºF. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
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In a large bowl, whisk 3/4 cup (150g) of the sugar and the eggs until pale and foamy, about 1 minute. Add the ricotta, oil, vanilla, and salt. Whisk until smooth and emulsified.
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Add the flour, baking powder, and baking soda and stir until well-combined and smooth, making sure to scrape the bottom and sides of the bowl. Use a rubber spatula to fold in 1 cup (160g) of the berries, reserving the remaining berries to sprinkle over the top.
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Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the reserved 1/2 cup (80g) berries over the top and sprinkle with the remaining
2 teaspoons sugar.
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Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 40 to 50 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack
to cool completely. (Store the cake, wrapped tightly, at room temperature or in the fridge, for up to three days.)
Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at apt2bbakingco.blogspot.com & yossyarefi.com.
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