I will say, while the not being able to be around other humans thing is kind of a bummer, it is helping me focus on some of the items that have been on my to-do list for a while, like recipe development. A friend of mine has a mulberry bush in her back yard, and when she dropped off a bag of berries the other day (while practicing safe non-contact social distancing), I had exactly what I needed to elevate a recipe I’ve been considering for a while. This recipe is essentially a ricotta pound cake, which is perfectly lovely on its own – I mean, come on… it’s cake -, but I like when a recipe is more than just sweet. I want a little complexity that makes for a more satisfying bake and a more interesting flavor. I’d never tried mulberries before this, and I’d describe them as a cross between a blueberry and a blackberry: sweet, a little tart, and minimal seeds. I’ve already sent a text to my friend asking for more as soon as her mulberry bush produces another round of berries.
- 3/4 cup Softened Butter
- 1 1/2 cups Sugar
- 3 Large Eggs
- 2 tsps Vanilla
- 15 oz Full Fat Ricotta (drain off any excess liquid)
- 1 tsp Salt
- 2 1/2 tsps Baking Powder
- 1 1/2 cups Flour
- 1 1/2 cups Fresh Mulberries
- Preheat oven to 350 F and grease a 9″ loaf pan.
- Beat together butter and sugar on high for 5 minutes until light and fluffy.
- Beat the eggs in one at a time, fully incorporating each before adding the next one.
- Add in vanilla and ricotta a mix until combined. ( Batter may look lumpy or curdled, but it won’t matter once you’ve added the dry ingredients)
- In a separate bowl, combine salt, flour and baking powder and whisk ingredients together.
- Add the dry ingredients to the wet ingredients a little at a time until combined, do not over mix.
- Gently fold in fresh mulberries and pour batter into greased loaf pan.
- Bake in the oven at 350 F for 20 minutes. Rotate pan and reduce heat to 325 F and allow to bake for an additional 40 minutes.
- Allow loaf to cool for half an hour before turning out of pan.
- Once the loaf is completely cool slice and enjoy!
*If you can’t find mulberries, you can use blackberries instead.
Andy and I both really enjoyed the finished product. A lot of times Andy plays guinea pig for me, but his reactions can be a little lackluster. I bake enough that he rarely gets “excited” about new recipes, but when we were sitting on the couch the following day, enjoying a slice for dessert he turned to me and said, “yeah, this is really good cake.” So there you have it.