Benjamina Ebuehi’s recipe for ricotta, blackberry and lemon cake
Make the most of the early-autumn glut of fruit with this quick, squidgy-crumbed bake that’s bursting with berries
TL;DR
- Recipe for a ricotta, blackberry, and lemon cake.
- Quick, one-bowl bake with a squidgy crumb.
- Utilizes seasonal blackberries.
- Includes instructions for the cake batter and a whipped ricotta topping.
- Baking time is approximately 28-32 minutes.