Italian Cakes & Dessert Recipes


Ricotta and berry cake is a fluffy and tasty dessert, perfect for your family breakfast; with this recipe you can give the first meal of the day the right lightness and gluttony and start the day with panache.

The berries give the cake a slightly tart flavor, contrasting with the sweet dough; the Ricotta Santa Lucia, on the other hand, makes this cake extremely soft.

To personalize the cake, you can choose certain types of berries instead of others and decide to add chopped strawberries.

You can top the cake with a sprinkling of powdered sugar and serve with vanilla wing ice cream and a berry sauce.







  • 1¼ cups of all purpose flour
  • 1 cup of sugar
  • 1 cup of mixed berries
  • 1 cup of ricotta cheese
  • 3 eggs
  • grated rind of 1 lemon
  • 1 stick of butter (100 grams)
  • 1 tsp of baking powder
  • 1 tbsp of vanilla extract
  • powdered sugar to taste




To prepare the ricotta and berry cake, take a fairly large bowl and mix with a wooden spoon the ricotta  and the 3 eggs.

Try to remove any lumps that might form.

At this point sift the flour, baking powder and vanilla extract into the bowl and continue to mix everything with the spoon, adding the sugar as well.

Melt the butter and add it to the mixture, after letting it cool.

To the resulting mixture add one half of the mixed berries, which you will have thoroughly washed and dried, and mix everything gently.

Next, take a cake pan (9 inches in diameter) and cover it with parchement paper.

Pour the mixture into it and top it with the other half of the berries.

Place in a preheated oven at 350 F for about 45 minutes.

Once the baking time is over, remove from the oven, let cool and dust with powdered sugar before enjoying!

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