Great with tea or for breakfast, this cake is amazingly light and airy. You can slice it in small slivers and serve it at a tea party or at a bed and breakfast – this dessert is quick to please. Another gem from the Silver Spoon Cookbook. Try it!
Sweet butter, for greasing
1/2 cup dark brown sugar; plus extra for sprinkling
1 3/4 cups of ricotta
zest of 1/2 a lemon
5 tbsp olive oil
3/4 cup milk
2 1/4 cups flour
1 tbsp baking powder
Preheat the oven to 350 degrees. Grease a cake pan or spring form pan with butter and lightly dust with flour. Whisk together the eggs and sugar in a bowl until pale and fluffy. Stir in the ricotta, lemon zest, oil, and milk. Sift in the flour and baking powder, mix well and pour into the prepared pan. Sprinkle with extra sugar and bake for about 40 minutes or until a toothpick comes out clean. Cool, slice and serve!
This cake is SO easy to make. Seriously – it’s like one of those cakes that your grandmother makes when she has 20 minutes to whip something up before you get there and then you’re impressed by her magic ability to always have amazing dessert. My great grandma always used to have amazing desserts but she took like 5 hours to make them before we got there (OMG you should see her recipe book… it calls for like 10 eggs per cake… no joke, crazy!)
If you want the non gluten free version, click here for Linda’s recipe!
Gluten Free Blueberry Upside Down Cake
1/4 cup butter, melted
1/2 cup brown sugar
2 cups of fresh blueberries
1 box of gluten free yellow cake mix (plus ingredients)
-Mine called for eggs, butter, vanilla extract, and water
1 tsp of almond extract
Preheat the oven to 350 degrees. In a round 9″ cake pan or 9×13 square pan, coat the bottom of the dish with 1/4 cup melted butter. Sprinkle brown sugar and blueberries around and even out on top of the butter (this will create the topping and the blueberries will bubble in the oven and caramelize). Mix cake mix per package instructions and mix in almond extract to finish. Spread the batter evenly over the blueberries. Bake at 350 degrees for 40-45 minutes or until toothpick comes out clean. Let it rest for 20 minutes and then flip the pan over in a cake stand or serving platter. Serve warm or cold or with ice cream and enjoy. YUM!
I’ve been dieting and i lost 3 lbs! yay! but i cant help but want to bake and enjoy a dessert after dinner of some sort… this recipe has wheat flour and bananas.
3 bananas, very ripe, mashed
1/2 cup of vegetable oil
1 cup of sugar (or brown sugar)
1 tsp vanilla extract
1 cup of whole wheat flour
1 cup of all purpose flour (or another cup of whole wheat flour)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Preheat the oven to 350. Grease and flour a 9×5 inch loaf pan. In a large bowl, mash the bananas and add oil, sugar, eggs, and vanilla. Then mix in the flours, baking soda, powder, and salt. Scrape the bottom and sides of the bowl to thoroughly combine the everything. Transfer the batter into the pan, and bake for about 45 minutes or until a toothpick comes out clean. Let it cool in the pan and then try it. This is so good and so light.
P.S. Check out the picture of me at the end with my new apron from Anthropologie!