Benjamina Ebuehi’s recipe for ricotta, blackberry and lemon cake | The sweet spot
Make the most of the early-autumn glut of fruit with this quick, squidgy-crumbed bake that’s bursting with berriesEvery year, I get annoyed with myself for not making the most of blackberry season, and then it’s gone before I’ve had a chance really to enjoy them. They’re such great berries to bake with, and here I’ve scattered them in a simple ricotta cake. It’s a quick, one-bowl bake with a perfectly squidgy crumb that’s bursting with fruit. Continue reading…
Source: www.theguardian.com