This is honestly one of the best cakes I have every made. The ricotta cream frosting and berries only make an already good thing better. If you’re not a fan of really sweet cakes, this is the cake for you. It’s super moist and has a really nice texture.
I found this recipe on http://www.canadianliving.com . I like their site because they test their recipes; they are a very reliable recipe source. There’s nothing worse than trying a new recipe only to have it not work out.
I adapted Canadian Living’s Blueberry Almond Bundt Cake recipe. Instead of making a bunt cake, I made a layered cake with this amazing ricotta cream frosting.
I basically doubled their recipe and made some minor changes. I held back a little flour and added more lemon juice to make the cake even more moist and citrusy.
If I had to do it again, I would only make two or three layers. Although 4 layers look spectacular, it wasn’t super easy to slice or transport. So in this post, I will be increasing their recipe by half, which will make enough batter for three shallow layers of cake or 2 thicker layers.
3/4 cups butter (a stick and a half)
1 cup & 3 tbsp sugar
2 lemons, juice and zest
2 cups all-purpose flour
3/4 cups almond flour
2 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 3/4 cups sour cream
1 cup fresh blueberries (optional)
Grease three 9 inch round cake pans. Preheat your oven to 320 degrees.
In a bowl, beat the butter and sugar until light and fluffy. Add the lemon zest. Add the eggs one at a time.
In a separate bowl, stir the dry ingredients: the flour, almond flour, salt, baking powder and baking soda.
Add half of the dry ingredients to the wet ingredients and stir. Add all of the sour cream and lemon juice and stir. Add in the other half of the dry ingredients. Stir just until combined.
Pour equal portions of the batter into each of the cake pans. Spread the batter out with a spatula to even it out. It’s a firmer batter. This will require a little finesse.
Place the blueberries on the surface of the cake batter.
Bake in the oven for approximately 30 to 35 minutes or until a toothpick comes out clean.
The layers aren’t that thick so the cake won’t take that long to cook. Let the cakes cool in the pans for around 15-20 minutes and then invert them onto a rack. Allow the cakes to cool completely before frosting the cake.
And now for the most delicious frosting ever. I found the recipe for this frosting on the Tre Stelle website. I adapted the recipe a little bit to make it less sweet. It’s light, thick and creamy. You’re going to love it.
475 grams extra smooth ricotta
3 tbsp icing sugar (for ricotta)
1 tsp vanilla (for ricotta)
1 1/2 cups whipping cream
3 tbsp icing sugar (for whipping cream)
1 1/2 cups fresh berries (raspberries, blackberries, blueberries)
In a large bowl, beat ricotta with 3 tablespoons of icing sugar and one teaspoon of vanilla until light and fluffy.
In another bowl, beat whipping cream with 3 tablespoons of icing sugar until thick and fluffy.
Add the whipped cream to the ricotta mixture. Fold gently until combined. Refrigerate the frosting until your ready to assemble the cake.
This will be enough frosting for the whole cake. Add a thin layer of frosting to each layer. Top each layer with a few fresh berries. Reserve half of the berries for the top.