who knew something as simple as ricotta could taste like vanilla custard deliciousness?!
i sure as heck didn’t.
vanilla custardness + berries = winning
this made for the perfect sunny morning breakfast.
i’ve been trying my best to indulge in as many berries as possible before the seasons end, and i’m back to winter root vegetables. not hating on the root veggies. i just happen to prefer berries and summertime. can you blame me?
in two days, it’ll be august. i feel like summer is quickly coming to an end. it went by faster than i wanted it to. soon, it’ll be gingerbread, mini peppermint brownie bites, stuffed apples, and hot cocoa season.
what are you doing to enjoy your last weeks of summer?
if you have no plans, make this cake happen.
it’ll inspire you.
enjoy this for breakfast or a dessert. or both. i won’t be mad at ya.
if you turn this into french toast, just make sure you send me an invite over.
m recently got me a madeleine pan from the williams-sonoma outlet. my next baking adventure is vanilla bean madeleines. it’ll be my first time making them, so we’ll see how these go. fingers crossed for success.
yield 1 9” loaf
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 stick plus 2 tablespoons unsalted butter
1 1/4 cup sugar
1 cup plus 3 tablespoons whole milk ricotta
1 teaspoon vanilla extract
3/4 cup blueberries
3/4 cup strawberries, hulled and quartered
preheat oven to 350. prepare a 9×5 loaf pan with nonstick cooking spray and a dusting of flour.
combine flour, baking powder, salt, and nutmeg in a medium bowl. in the bowl of a stand mixer fitted with a paddle attachment, mix butter and sugar until fluffy. slowly scoop in ricotta until combined and smooth. add eggs one at a time, making sure that eggs are incorporated. pour in vanilla. mix in dry ingredients until just combined.
with a rubber spatula, fold in strawberries and blueberries. to prevent crushed blueberries, do not overmix. pour mixture into prepared pan and smooth the top with your spatula.
bake for 30 minutes. lower temperature to 325 and rotate the pan. bake for another 25 minutes until a toothpick inserted into the loaf comes out clean and the top is medium brown.
allow loaf to cool in pan on wire rack before turning it out. enjoy!