Mixed Berry Ricotta Cakes Recipes

Steps:

• FOR CAKE:.
• Heat oven to 325 degrees. Line a 9 inch spring form pan with foil, coat with non-stick cooking spray.
• Cream butter and sugar until fluffy.
• Add eggs, lemon extract, zest, ricotta and half and half. Beat until well blended, scraping down sides of bowl as needed.
• Add the flour, mix until smooth.
• Pour batter into pan and spread the berries(still frozen) over the top of the cake.
• Bake for 40-50 minutes or until the top is light golden brown and the cake is set.
• Let cool at room temperature for 30 minutes then cool in refrigerator until completely chilled, about 1 hour.
• FOR SAUCE:.
• While cake is cooling mix the berries, sugar and corn starch together in a small sauce pan. Bring to a simmer stirring to prevent lumps from forming. Puree the berries in a blender or with an immersion blender. Let cool.
• Serve a piece of cake with a spoon full of sauce over the top.

Steps:

• Preheat oven to 350°F Line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together flour, baking powder, salt and sugar.
• In a medium bowl, stir together melted butter, ricotta, milk, eggs and vanilla until smooth. Pour into dry ingredients and mix until just combined. Fold in berries.
• Distribute batter evenly into prepared muffin cups.
• Bake for 18-22 minutes, until a tester inserted into the cake part comes out clean.
• Cool on a wire rack.
• Refrigerate in an airtight container. Cakes will stay moist for several days.