Naturally Ella · by Erin Alderson★ 5.0
Mixed Berry Ricotta Cake
NUTRITION · PER SERVING80M COOK
CAL 20%·PRO 19%
CARBS 47G48% OF CAL
2G FIBER25G OTHER20G TOTAL SUGAR
FAT 19G43% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light ricotta cake studded with raspberries and bound with maple syrup. A simple, elegant dessert.
dessertbaked good🥄 saucepan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup unsalted butter
- 3/4 cup maple syrup
- 1 3/4 cups all-purpose unbleached flour (see note)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1½ cups whole-milk ricotta (see note)
- 3 large eggs
- ½ teaspoon vanilla extract
- 1 1/2 cups mixed berries: raspberries, blackberries, blueberries (see note)
At a glance
PER SERVING · TIME 80M
CAL 20%·PRO 19%
CARBS 47G48% OF CAL
2G FIBER25G OTHER20G TOTAL SUGAR
FAT 19G43% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 300mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 283mg
- Calcium
- 149mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 300MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.