Ingredients
The following ingredients have 4 Servings
- 1 cup full-fat ricotta
- 1/3 cup olive oil
- 3/4 cup granulated sugar
- 1/8 cup light brown sugar
- 2-3 tablespoons butter to grease pan
- 2 large eggs
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 3-4 cups cherries and summer berries
- 1 teaspoon vanilla
- 1 cup roasted, shelled pistachios (finely ground (using a blender or food processor))
Instruction
- Preheat oven to 350 F.
- In a stand up mixer, combine ricotta, olive oil, sugar, eggs, lemon zest, and vanilla. Beat on a medium speed until all ingredients are incorporated.
- Next, in a separate bowl, mix together your dry ingredients: flour, ground pistachios, baking soda and powder, and salt. When dry ingredients are blended, add them into the wet ingredients 1/2 cup at a time. Beat on low until smooth and set aside.
- Grease a 9 inch baking dish with butter to prevent sticking—remember you’re flipping the cake out after it bakes, so don’t skimp on the butter. When the pan is well greased, coat the bottom with brown sugar. Pour in your cherries and berries, then top with the cake batter—use a rubber spatula to spread it over the berries.
- Bake in the oven for 35-45 minutes—place a toothpick in the center to check for doneness before removing it from the oven.
- Allow cake to cool for 30 minutes before flipping. To flip, use a knife to separate the cake from the edge of the pan, then place a cake stand or serving platter on top of the baking dish. Quickly and carefully flip the cake upside-down and gently pat the bottom of the pan to ensure the cake releases.
- Serve the cake warmed or cold, with fresh whipped cream or vanilla ice cream. Enjoy!
