Berry Ricotta Cake

Berry ricotta cake


1 1/2 cups all purpose flour

1 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups ricotta

3 large eggs

1 teaspoon pure vanilla extract

1 cup frozen cranberries or raspberries

1/2 cup melted butter slightly cooled


Preheat oven to 350. Line a 9 inch cake pan with parchment paper and lithely spray with Pam.

Whisk flour, sugar and baking powder and salt

In a separate bowl whisk eggs, vanilla

Fold into dry ingredients

Gently fold in fruit

Pour into prepared pan and bake in preheated oven for about 50 minutes of until toothpick comes out clean

This cake freezes well and is lovely with clotted cream and lemon curd 

Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at