This is another recipe by Sophie Edmonds from Sophie Likes Cake that will make a great Summer treat.
Get creative with floral decor and swap out the boysenberries for any other berry of your choosing.
Recklessly adapted from here
Makes a 20cm cake
For the cake:
125g butter, softened
1 cup sugar
3 large eggs
1 1/2 cups ricotta
1 teaspoon vanilla
1 1/2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups frozen boysenberries
For the cream cheese icing:
100g cream cheese, softened
20g butter, softened
300g icing sugar (a little more if you want a stiff and pipeable icing)
Juice of 1/2 lemon
1 teaspoon of vanilla and a small splash of vanilla depending on your fancy
Preheat the oven to 180 degrees on bake and line a 20cm springform cake tin with baking paper as well as greasing the sides.
Cream together the butter, sugar and vanilla until pale. Add the eggs one at a time and beat well in between each addition until fluffy then mix in the ricotta. Sieve in the flour, baking powder and salt and stir until just combined. Tip in the berries and stir through. Transfer the batter to the cake tin and bake for 50-60 minutes until a skewer or knife comes out clean.
Leave the cake to cool fully before icing.
To make the icing, beat the cream cheese and butter together until smooth. Gradually add the sugar, if making lemon icing then add enough lemon juice to help loosen the icing. If making vanilla icing Add the vanilla then just enough milk to loosen it up. Beat on high until fluffy.
Flip the cake upside down and spread about half of the icing onto the top. Smooth it to about 2cm from the edge. Fill a piping bag with a star shaped nozzle with the remaining icing and pipe a border around the edge of the cake. Youtube videos on piping borders if you need to see how it is done.
Sprinkle just around the inside of the border some threaded coconut, natural almonds, crushed freeze dried berries and some small flowers to finish.