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Blackberry Lemon Ricotta Cornmeal Cake
Description
The "Blackberry Lemon Ricotta Cornmeal Cake" is a mixture of flavors and textures. Its origins from countryside kitchens, where cornmeal was a staple ingredient, and seasonal fruits were used to sweeten the dishes. This cake gives grainy texture of gluten-free cornmeal with ricotta cheese, fresh blackberries, and a citrus burst from lemon zest, making it a versatile dish. The process involves butter and sugar with eggs, and then blending in almond meal, ricotta, yogurt, and flavorings in the cornmeal mixture. The batter is then adorned with blackberries and baked. The taste of this cake is a blend of sweet and tart, with the cornmeal.
Ingredients
Instructions
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Warming Up:
Preheating the oven to a cozy 350°F (180°C). Prepare a 9-inch Springform pan and lining the bottom with a parchment paper circle.
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Crafting the Batter:
In a mixing bowl, mix the cornmeal, baking soda, baking powder, and salt. Beat the butter for about two minutes on medium speed with a mixer, or until it becomes light and creamy. Add the powdered sugar and mix for two minutes, or until frothy. One egg at a time, add them and beat until they are all combined. Beat in the yogurt, ricotta, almond meal, zest from the lemon, and vanilla. Add the cornmeal mixture and fold.
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Adding the Berries:
Pour the batter into your prepared pan. Then, with a flourish, scatter the fresh blackberries across the top, and with a sprinkle of brown sugar.
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The Bake:
Slide the pan into the oven and bake until the cake presents itself about 1 hour. Gently transfer the cake to a wire rack. With a sharp knife, cut the cake from its cradle, letting it cool completely in the pan, embracing its flavors.
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Serving with Love:
Once cooled, unveil the cake by removing the sides of the pan, and present it on a platter. Slice into wedges and serve at room temperature with blackberries, zesty lemon, and cornmeal.
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