This recipe is quite forgiving with a light cheesecake-like texture with bursts of tart blackberries.
I enjoy using honey from our backyard bees in baking. If you prefer to use sugar, I have included the quantity below. Almond meal (flour) can also be swapped for plain white flour. If using wheat flour be careful to not over-mix or the agitated gluten can toughen the crumb.
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Ingredients
4eggs
100gsoft butter
4tablespoonshoney or 1/3 cup sugar
Zest of one lemon
Pinchof salt
300gricotta – see directions above
1cupalmond mealflour or standard white flour
1cupblackberries or other berriesplus extra for serving
A handful of sliced almonds
Instructions
Preheat oven to 170 degrees Celsius. Line and grease a 22cm spring-form cake tin.
Separate two of the eggs, place the whites into a mixing bowl and set aside. Add the two egg yolks and remaining two eggs to a food processor along with the butter, honey/sugar, lemon zest and salt. Blitz to combine. Add the ricotta and blend until creamy. Add the almond meal or flour and pulse until just combined.
Whisk the two egg whites until stiff peaks form. Pour half of the cake batter into the mixing bowl and fold several times to partially incorporate the egg white. Add the remaining batter along with the blackberries, and continue to fold gently until just combined. The key is not to over-mix – bold swooping folds is all that is required.
Pour the batter into the prepared tin and scatter with sliced almonds. Bake for 30-35 minutes until an inserted skewer comes away clean. Cool in the tin sitting on a cake rack. Serve decorated with fresh blackberries. The cake can be kept, chilled, for several days.