This cake has very soft and fluffy texture, not too moist and a bit crumbly. Perfect for summertime, when lots of fresh berries are to be used, but can be also made with any kind of sliced stone fruits or apples as well.
The recipe is taken from "Baking" by Igloobooks, and slightly altered by me.
Ingredients:
For a big cake 25x40 cm tin
500 g all-purpose flour
150 g ground almonds
250 g ricotta
2 tsp baking powder (2 sachets)
1/2 tsp salt
300 g softened unsalted butter
2 cups sugar
5 big eggs (or 6 medium)
1 sachet vanilla sugar (15 g) or 2 tsp vanilla extract
300-400 g mixed fresh berries of your choice
silvered almonds for sprinkling
Method:
Preheat the oven to 180 C (160 C fan).
Mix all dry ingredients in a separate bowl.
In another bowl cream together the butter and ricotta using an electric whisk.
Beat in the eggs, one at a time. (The mixture will curdle a bit, but it's ok)
Gently fold in the flour mixture in batches, mixing well after each addition. The batter will be quite thick, so you might need some effort while mixing.
Grease and line the 25x40 cm baking tin.
Spoon the batter into the cake tin and level the surface.
Scatter the berries over the cake surface, pressing them slightly into the batter.
Sprinkle with silvered almonds.
Bake for 45-55 minutes or until a wooden toothpick comes out clean. Remove the cake from the oven and cool.
Enjoy with a cup of tea or coffee.
Bon Appetit!
