Make the most of the early-autumn glut of fruit with this quick, squidgy-crumbed bake that’s bursting with berries
Every 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.Ricotta, blackberry and lemon cakePrep 10 minCook 45 minServes 8-10170g caster sugar
Finely grated zest of 2 unwaxed lemons
2 large eggs
70g olive oil
125g ricotta
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