Blackberry Ricotta Sbriciolata: a tender, buttery cake sweetened with honey, a luscious ricotta filling, and plump fresh blackberries. “Sbriciolata” in Italian means crumb cake, so there is a short pastry dough at the bottom, the delicious filling in the middle, and more pastry crumbled on top. Lovely tea time or after-dinner treat for the whole family to enjoy. A must-make before the Summer season ends! 

Song of the day: “A Thousand Miles” – Vanessa Carlton

Blackberries

Beautiful sweet plump blackberries bought at our local Farmer’s market are the closest thing to going blackberry picking, basket in hand, in the Italian countryside.

The 124 Grand Market is a weekly appointment for us, on Thursdays and Sundays, and we never go back home empty-handed. Actually we were chosen to be their Food Ambassadors for the month of September. You can expect to see a few more recipes coming soon using the wonderful ingredients found at the market.

Missing the Italian fruits and veggies, Fresh Bc Fruit brings us a little joy, with all the berries, stone fruits, melons, grapes, apples, pears, and all the veggies. For me, summer is not over until the fat lady sings, so I am bringing home the last of the blackberries, the underdog of berries, so amazing in jams and baked goods!

Sbriciolata

“Sbriciolata” in Italian means crumb cake, so there is a short pastry dough at the bottom, delicious ricotta filling in the middle with plump fresh blackberries on top of the ricotta, and more pastry crumbled on top. In pure Italian-style, a dusting of icing sugar on the finished cake would be inevitable, so go ahead and sprinkle some! This cake is a lovely tea time or after-dinner treat for the whole family to enjoy. A must-make before the Summer season ends! 

The ingredients

You will need, for the crust:

• 200 g all-purpose flour
• 75 unsalted butter, at room temperature (I left it out of the fridge a couple of hours prior)
• 60 g honey (or 75 g cane sugar). I used unpasteurized dandelion honey from Good Morning Honey
• 3/4 tsp (4 g) baking powder
• a pinch of salt
• 1 egg

And for the filling:

• 250 g ricotta
• 50 g icing (powdered) sugar
• 250 g blackberries

The preparation

To make the dough I used a stand mixer fitted with the paddle attachment. However, this could be done in a bowl, using your hands to blend the ingredients.

When the dough ball is in the fridge to rest for a half-hour, I wash the blackberries, preheat the oven to 375°F (190°C), and butter an 8-inch (20cm) springform pan. I line the bottom of the pan with a round of parchment paper and butter the parchment. After that, you have to:

• Work the ricotta with the icing sugar in a bowl, with a wooden spoon or a fork, until smooth. TIP: If you want it extra smooth, pass it through a fine sieve.
• Take the dough out of the fridge and divide it into two.
• Press 2/3 of the dough on the bottom of the pan, spread it evenly, going up a little on the sides. Reserve 1/3 of the dough for the top.

• Next, spoon the ricotta on the bottom pastry and level it.
• Arrange the blackberries on top of the ricotta.

• Lastly, crumble the rest of the dough on top of the blackberries.
• Bake in the preheated oven for about 20-25 minutes or just until golden brown. Check it often so it doesn’t burn. If the top is browning too quickly, cover it with foil.

• When done, take out of the oven and let cool on a rack before unmolding.

Can I use other fruits?

As a matter of fact, Sbriciolata, or any crumb cake, would be lovely with ricotta and any other berry, apple (since we’re going towards apple/pear season), and also chocolate (chips, chunks, or spread). You can leave the ricotta and fruit layers separate, or you can mix the ricotta with the berries/chunks of fruit/chocolate. I have another version of this Italian crumb cake, called Torta Sbrisolona, with a chocolate spread. So delicious! 

I have to tell you about the flavors and textures of this cake. The crust delicate, tender, melt in your mouth deliciousness. The inside, luxurious creamy experience with highlights of those plump juicy deep rich blackberries. The topping offers a nice finish to the whole and in the end, pure balance and happiness!

Blackberry Ricotta Sbriciolata

★★★★★

5 from 8 reviews

• Author: Nicoletta
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 6-8 servings 1x
• Category: Dessert, cakes
• Method: Baking
• Cuisine: Italian

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Description

A tender, buttery cake sweetened with honey, a luscious ricotta filling, and plump fresh blackberries. “Sbriciolata” in Italian means crumb cake, so there is a short pastry dough at the bottom, the delicious filling in the middle, and more pastry crumbled on top. Lovely tea time or after-dinner treat for the whole family to enjoy. A must-make before the Summer season ends!

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Ingredients

• 200 g all-purpose flour
• 75 unsalted butter, at room temperature
• 60 g honey (or 75 g cane sugar)
• 3/4 tsp (4 g) baking powder
• a pinch of salt
• 1 egg

Filling

• 250 g ricotta
• 50 g icing (powdered) sugar
• 250 g blackberries

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Instructions

1. In a stand mixer fitted with the paddle attachment add the flour, pinch of salt, baking powder, and mix. Add the butter at room temperature, cubed,  and the honey. Mix on low medium until combined.
2. Add the egg and keep mixing on low medium just until combined.
3. Shape the dough into a ball, pat it down, cover it in plastic, and set in the fridge to rest for a half-hour.
4. In the meantime, wash the blackberries, preheat the oven to 375°F (190°C), and butter an 8-inch (20cm) springform pan. I line the bottom of the pan with a round of parchment paper and butter the parchment.

The filling

1. In a bowl, work the ricotta with the icing sugar with a wooden spoon or a fork until smooth. TIP: If you want it extra smooth, you can pass the ricotta through a fine sieve.

Assembly

1. Take the dough out of the fridge and divide it in 2/3 and 1/3.
2. Press 2/3 of the dough on the bottom of the pan, spread it evenly, going up a little on the sides.
3. Spoon the ricotta on the bottom, arrange the blackberries on top of the ricotta.
4. Crumble the rest of the dough on top of the blackberries.
5. Bake in the preheated oven for about 20-25 minutes or just until golden brown. Check it often so it doesn’t burn. If the top is browning too quickly, cover it with foil.
6. When done, take out of the oven and let cool on a rack before unmolding.

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Notes

The prep time includes the 30-minute resting time.

You can use any other berry or fruit. You can also mix the fruit with the ricotta, instead of having two separate layers.

The use of sugar instead of the honey in the dough makes the pastry crumblier, more like a short pastry.

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