Ricotta Cake with Fresh Mulberry Sauce Recipe

So Rachel made a cake and it was so delicious that we almost forgot to take a picture!

And because we loved it so much, we decided to put it on the blog also! This it too good not to be shared with the world!

Ingredients for the cake:

188 grams softened butter
150 grams sugar
1 tablespoon lemon/lime zest
2 tablespoons lemon/lime juice
3 large eggs, separated
226 grams ricotta
89 grams flour
8 grams baking powder
dash of salt

Topping:

300 grams mulberries
100 grams sugar
100 grams water

Cooking the cake:

Preheat oven to 325* F/ 163*C.
Lightly grease and flour an 8” spring form pan.
Beat butter and sugar in a bowl until light and fluffy.
Add lemon/lime zest, juice, egg yolks and ricotta cheese and beat until smooth.
Mix together the flour, baking powder and salt and beat into the butter mixture until just combined.
Wash your beaters well and then beat the egg whites in a spate bowl until stiff peaks.
Gently fold egg whites into the batter then spoon the batter into your prepared pan.
Bake for about 45 minutes or until cake tester comes stuck into the center comes out clean.
Allow to cool to room temperature before serving.

Cooking the topping: 

Put ¾ of the mulberries, sugar and water into a thick bottomed pan and boil until sugar is dissolved and mixture becomes syrupy.  
Add the rest of the mulberries in and cook for further 10 minutes just to soften berries but keep their form.

Evenly spread mixture over cake when cooled.

And most of all, ENJOY!