Shavuot Berry Cake
Celebrate Shavuot with this tender, moist cake packed with juicy fresh berries and rich ricotta cheese, perfect for a festive holiday table.
Ingredients
- •1 1/2 cups all-purpose flour (180g)
- •1 cup granulated sugar (200g)
- •2 tsp baking powder
- •1/2 tsp salt
- •3 large eggs, at room temperature
- •1 cup whole milk ricotta cheese (250g)
- •1/2 cup unsalted butter, melted and cooled (115g)
- •1 tsp vanilla extract
- •1 tbsp fresh lemon zest
- •1 1/2 cups fresh mixed berries, such as blueberries and raspberries (225g)
- •1 tbsp powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch (23cm) springform pan, lining the bottom with parchment paper.
- 2
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- 3
In a separate bowl, whisk the eggs, ricotta cheese, melted butter, vanilla extract, and lemon zest until smooth.
- 4
Fold the wet ingredients into the dry ingredients using a rubber spatula just until combined, being careful not to overmix.
- 5
Gently fold 1 cup of the berries into the batter, keeping the remaining half cup for the top.
- 6
Spread the batter evenly into the prepared pan and scatter the remaining berries over the top.
- 7
Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 8
Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before dusting with powdered sugar.
💡 Chef tips
- If using frozen berries, toss them in 1 tablespoon of flour before folding them in and do not thaw them prior to baking.
- Store the cake covered in the refrigerator for up to 4 days, but allow it to come to room temperature before serving for optimal texture.
- Serve each slice with a dollop of fresh whipped cream or lemon curd for an extra indulgent Shavuot dessert.
✅ How it should turn out
The cake features a golden crust with a moist, velvety crumb, bursting with juicy baked berries and aromatic lemon zest.