Description
A milky, fruity coffee cake made with khoya made form ricotta cheese, blackberries and a touch of cardamom! Makes one 8×8 pan.
Ingredients
Units
Scale
- 1 tbsp ghee
- 3/4 cup (185 g) full fat ricotta
- 6 tbsp plus 2 tsp (82 g) granulated sugar
- 1/2 cup (114 g) sour cream
- 1/4 cup whole milk
- 1 1/2 tsp vanilla extract
- 2 1/2 tbsp (33 g) unsalted butter, melted
- 1 1/3 cup ( 164 g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 2 cups (210 g) fresh blackberries
STREUSEL
Instructions
- Preheat oven to 350°F. Grease an 8×8 pan with cooking spray or butter and set aside.
- Into a non-stick skillet over medium-high heat, add ghee. Once it melted add ricotta and continuously stir for 8-10 minutes or until most of the moisture has evaporated and the khoya starts to take on a little bit of color. Once you start seeing speckles of caramelization on the khoya as you stir, cook for another 3 minutes and then remove from heat and cool.
- Add the khoya to a medium mixing bowl along with the granulated sugar, sour cream, milk, vanilla extract, and butter. Whisk until well combined. There might be a few small lumps here and there, which is not a problem.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cardamom, and salt. Add the dry ingredients to the wet ingredients and gently fold until all the flour is just incorporated. Do not overmix this batter! The batter is quite thick!
- Spread the batter out onto the bottom of your prepared pan into an even layer. Sprinkle the top evenly with blackberries.
- Make the streusel by adding all-purpose flour, granulated sugar, brown sugar, baking powder, salt, and cardamom into a small bowl. Whisk until well combined and then add in the melted butter. Mix until well combined and then scatter the streusel evenly on top of the blackberries.
- Bake the cake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake completely in the pan before serving.
- Store the cake in an airtight container for up to 4 days at room temperature.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Cuisine: Indian, American
