Ricotta Cake with Berries

In Desserts, In The Kitchen, Magazine, Recipes by RI Magazine

SERVES 8
YOU’LL NEED
1 ½ cups all-purpose flour
5 large eggs
1 cup confectioner’s sugar
1 ½ cups ricotta cheese
2 tsp baking powder
2 tsp kosher salt
¼ tsp vanilla extract
1 cup blackberries (fresh or frozen)
1 cup raspberries (fresh or frozen)

MAKE IT
1) Preheat oven to 350 degrees.
2) In a large bowl combine flour, sugar, baking powder, and salt.
3) In a separate bowl whisk eggs, ricotta, and vanilla extract until smooth.
4) Fold all dry ingredients into wet mixture.
5) Prepare an 8-inch cake pan using parchment paper and non-stick cooking spray.
6) Bake for 1 hour and allow to cool prior to serving.

THE MACROS
CALORIES: 222
PROTEIN: 13 g
FAT: 8 g
CARBS: 32 g

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