As the season turns to early autumn, footballer and writer Benjamina Ebuehi is encouraging home bakers to embrace the abundance of fresh fruit available. She offers a straightforward recipe for a ricotta, blackberry, and lemon cake designed to make the most of the short blackberry season.
Ebuehi notes that she often feels frustrated by how quickly the window for using fresh blackberries passes. Describing them as an excellent choice for baking, she has incorporated them into a simple ricotta-based cake that is studded with the berries.
The resulting bake is characterized by a dense, moist texture. Ebuehi highlights that the recipe requires minimal effort, involving just a single mixing bowl, and produces a “squidgy” crumb that pairs well with the burst of flavor from the fruit.
One bowl? Bold. I usually need three just for the mess. Will this actually stay moist, or is it just hype?
Finally, a baker who admits blackberry season flies by too fast! My jam pots are already empty.