Cornmeal Ricotta Cake With Fresh Summer Berries

This ricotta cake is perfect for summer.

This humble cake hits all the right notes. With a tender cornmeal crumb and rich ricotta cheese, it’s crowned with a generous pile of sweet summer berries — and Tami Steggell says it makes for the perfect summer dessert.

Take this rustic cake to the next level with a ricotta frosting. Made with cream cheese, whole milk ricotta, and a touch of orange zest, this frosting adds a silky, tangy layer of flavor that perfectly complements the cake’s tender crumb and fresh berries. It’s a simple yet elegant finishing touch that turns a humble summer cake into a showstopper dessert.

Tami’s cake baking tip: using room temperature eggs and adding them one at a time is key to achieving the perfect texture for this cake. Room temperature eggs blend more easily into the batter, emulsifying smoothly with the butter and ricotta while helping trap air that leads to a light, tender crumb. Adding the eggs one by one ensures each egg is fully incorporated before the next, preventing the batter from splitting or curdling. This careful approach keeps the batter smooth and aerated, which is especially important when working with moist ricotta and coarse cornmeal to maintain a soft, beautifully textured cake.

Cornmeal Ricotta Cake With Fresh Berries

This cake is a delightful fusion of textures and flavors: the coarse but tender crumb of medium-ground cornmeal, the creamy richness of ricotta, and the bright zest of lemon and orange, all balanced by juicy fresh berries. It’s like cornbread and pound cake had an elegant baby — simple, comforting, yet elevated with fresh summer ingredients.

INGREDIENTS

Dry Ingredients

• 1 1/4 cups (150 g) unbleached all-purpose flour
• 2/3 cup (92 g) medium-ground yellow cornmeal
• 2 teaspoons (8 g) baking powder
• 1/2 teaspoon (2 g) baking soda
• 3/4 teaspoon (4.5 g) salt

Wet Ingredients

• 1 cup (198 g) granulated sugar
• Zest of 1 lemon (about 1 tsp / 2 g), finely grated
• Zest of 1 orange (about 1 tsp / 2 g), finely grated
• 1 stick + 2 tablespoons (10 Tbsp / 142 g) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 cup (227 g) ricotta cheese
• 1 1/4 cups (170 g) fresh summer berries (blueberries, raspberries, diced strawberries)
• Confectioners’ sugar, for dusting

METHOD

1. Prepare oven and pan:
   Preheat oven to 350°F (175°C) and position a rack in the center. Grease a 9-inch (23 cm) springform pan and line it with parchment paper or dust with flour.
2. Mix dry ingredients:
   In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
3. Cream butter, sugar, and zest:
   Using a stand mixer fitted with a paddle attachment, beat butter, sugar, lemon zest, and orange zest on medium speed for about 5 minutes, until light and fluffy. (Tip: Rub zest into sugar before adding butter to release more oils.)
4. Add eggs one at a time:
   Beat in eggs one by one, mixing about 30 seconds after each until fully incorporated. This helps keep the batter smooth and prevents curdling.
5. Incorporate ricotta:
   Add ricotta cheese and beat for an additional minute until the batter is creamy.
6. Combine wet and dry:
   Reduce mixer speed to low and add the dry ingredients. Mix just until combined — don’t overmix.
7. Fold in berries:
   Gently fold in fresh berries with a spatula. (Optional: Toss frozen berries with a teaspoon of flour to prevent sinking and breaking.)
8. Bake:
   Pour batter into prepared pan and smooth the surface. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
9. Cool and serve:
   Allow the cake to cool in the pan for 30 minutes before removing the springform ring. Transfer to a wire rack to cool completely or serve warm. Dust with confectioners’ sugar before serving.

Serve warm with a dollop of zested ricotta frosting or whipped cream for an extra touch.

Zested Ricotta Frosting (Optional)

INGREDIENTS

• 8 oz (227 g) cream cheese, room temperature
• 2 tablespoons (30 g) unsalted butter, room temperature
• 12 oz (340 g) whole milk ricotta cheese
• 1/2 teaspoon vanilla extract
• Zest of 1 orange (about 1 tsp / 2 g)
• 3 cups (360 g) powdered sugar

METHOD

1. Beat cream cheese and butter on medium speed until smooth and fluffy, about 3–5 minutes.
2. Add ricotta, vanilla, and orange zest; beat until silky, about 2 minutes.
3. Lower mixer speed and gradually add powdered sugar, half a cup at a time. Beat on medium speed for 30 seconds until light and spreadable.

Find more recipes from Tami on Instagram, @bitemeindustries.