Baked Lime Ricotta with Blackberries
Baked Lime Ricotta with Blackberries is a dense and rich ricotta that can be served as dessert or even on a cheese board.
Servings: 12
Ingredients
- 20 ounces whole milk ricotta
- 8 ounces buffalo milk butter; room temperature*
- 1 ½ cups granulated sugar; separated
- zest of 2 limes
- juice of 1 lime
- 4 eggs; separated
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ¼ teaspoon lime oil
- ½ cup rice flour
Blackberry Sauce
- 1 ½ pints blackberries
- ½ cup sugar
- juice of 1 lime
- optional ½ pint red currants or other berries
Instructions
- Preheat oven to 325° F.
- Beat butter, 1 cup sugar, and egg yolks for about 5 minutes. The mixture will become very fluffy and light in color.
- Add in ricotta, lime zest, lime juice, salt, baking powder, vanilla, and lime oil.
Beat well. - Add in rice flour and mix until just incorporated. Set aside.
- With your whisk attachment, in a clean, dry mixing bowl, beat egg whites until soft peaks form. Whisk in remaining half cup of sugar in four additions.
- With a spatula, fold whites into the batter.
- Grease a bundt pan. Pour in batter. Smooth the top. Bake for 40-60 minutes, until the cake is set.
- While the cake is baking make the blackberry sauce. Cook 1 pint of the berries, sugar, and lime juice in a medium sauce pan over medium heat until broken down. Let cool.
- Add in ½ pint fresh blackberries and red currants if you’re using them. These gorgeous fresh berries make it look so beautiful.
- If you’re serving on a cheese board, serve the blackberry sauce as a compote on the side and put small slices or chunks on the cheese board. If you’re serving it on its own as dessert, top it before you serve to give guests the full drama.
Notes
*I tried it both with regular butter and buffalo butter. If you can’t find buffalo butter, regular works just fine, it just loses a little of the robust fattiness that the original has.
