i’m actually craving this cake as i write this. maybe i’m craving the time i made this cake more: back in muskoka in that beautiful kitchen with the perfect light at any time of the day – but this cake is delicious nonetheless.
this cake is also extremely special to me. it combines two of my favourite things into a cake: ricotta and wine!!!! ok, not actually wine, but concord grapes are in season in ontario right now, and they’re a variety that’s used to make WINE and jelly and welch’s juice (though those last two aren’t really important in the shadow of wine). they’re a beautiful dark and dusty purple, tart-sweet, and contain antioxidants and anti-inflammatory properties. lol, they’re practically a superfood. go make this now while grapes are in season – IN THE NAME OF HEALTH. (you can thank me later).
almond + concord grape ricotta cake
1 ½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta
½ teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup concord grapes, picked from the stems & lightly tossed in flour
preheat oven to 350°. lightly butter a square cake pan. whisk flour, sugar, baking powder, and salt in a large bowl.
whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. then fold in butter, followed by the grapes, being careful not to squish them.
bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. cover the top with tinfoil if it starts to brown too quickly let cool at least 20 minutes before serving, and top with fresh whipped cream.