- Prep time 40 minutes
- Total time 1 hour & 15 minutes
- Portion size 10 servings
Ingredients
Cake:
Blueberry Sauce:
Ricotta Cream:
Topping:
Method
Cake
Preheat oven to 350°F. Lightly grease two 8-inch springform pans. In bowl, whisk together flour, baking powder, baking soda and salt; set aside. In large bowl, using electric mixer on medium-high speed, beat eggs with sugar and vanilla until pale and thick, 3 to 4 minutes. Reduce speed to low; gradually add oil. Beat in ricotta. Add flour mixture, beating at low speed until batter is smooth. Pour batter evenly into prepared springform pans.
Bake until cake tester inserted into centre of cakes comes out clean, about 35 minutes. Place cakes on rack and let cool for 10 minutes. Unmould cakes and place directly on rack; let cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or wrapped in foil and placed in freezer bag and frozen for up to 1 month.)
Blueberry Sauce
In small saucepan, combine blueberries, honey and lemon juice. Bring to boil; reduce heat and simmer until blueberries begin to break apart, 2 to 3 minutes. Remove from heat, set aside and let cool.
Ricotta Cream
In large bowl, using electric mixer on medium-high speed, beat cream with sugar and ricotta until stiff peaks form, 3 to 4 minutes. Add vanilla; continue beating until smooth and creamy, about 1 minute.
Assembly
Using long serrated knife, trim tops of cakes to level, if necessary. Place one cake on serving plate, cut side up. Using spatula, cover with half of the Ricotta Cream, then half of the cooled Blueberry Sauce. Sprinkle with half of the fresh blueberries and blackberries. Top with remaining cake. Cover with remaining Blueberry Sauce, then remaining Ricotta Cream. Top with remaining fresh berries.
Test Kitchen Tip: This cake is best served within 4 hours of making it. Keep refrigerated until ready to serve.
Did You Know
Blueberries are low in calories and high in essential nutrients, plus they’re known to have one of the highest antioxidant levels of all common fruits and vegetables. Canada is the world’s largest producer of lowbush blueberries. Cheers to that!
Nutritional facts PER SERVING: about
- Iron 2.1 mg
- Fibre 3 g
- Sodium 210 mg
- Sugars 38 g
- Protein 11 g
- Calories 570
- Total fat 31 g
- Cholesterol 135 mg
- Saturated fat 11 g
- Total carbohydrate 62 g
