Sometimes I’ll make scones and occasionally I’ll whip up a batch of muffins or biscuits but, as a rule, if I want to serve something sweet in the morning, especially if I’m feeding a crowd, I’ll prepare breakfast cake. These are quite often made with fruit of the season, such as, Italian apple cake and almond and pear torta.
Toasted almond breakfast cake and vanilla olive oil pound cake are delicious on their own or can also be served with your favorite fruit.
Two of my (current) favorites are almond ricotta cake and raspberry and mascarpone torta. Try one or try them all, you won’t be disappointed.
Ingredients:
- 1/2 cups flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 1 /2 cups ricotta (whole milk)
- 1/2 teaspoon vanilla
- 4 ounces (1 stick) unsalted butter, melted, cooled
- 2 cups fresh blueberries
- Confectioners’ sugar, for dusting
- Whisk together the flour, granulated sugar, baking powder and salt. Set aside.
- In a large mixing bowl, beat the eggs, ricotta, vanilla and butter. Gradually add the dry ingredients to the ricotta mixture combining well.
- Carefully fold in 1 cup of the blueberries, careful not to break them. Transfer batter to a buttered and floured 9-inch cake pan. Sprinkle the remaining berries on top of the batter, pressing in slightly.
- Bake in a 350* oven 48-50 minutes. Edges of cake will be golden brown when done. Let cool. Dust with confectioners’ sugar before serving. Refrigerate leftovers.
