Gâteau aux Trois Baies - with Honey Ricotta

August 20, 2015

I'm so excited about this very first recipe post of mine! This rustic dessert is wonderful for when you want something delectable and a little sweet, but also something substantive and fairly wholesome. It's really just  Rustic Triple Berry Cobbler Cake, but it sounds so much classier as Gâteau Rustique aux Trois Baies ... and it really does taste enchanting enough to earn the fancier name. The fresh berries and creamy ricotta make you feel like you're eating something nutritious, but don't let that make you think it tastes healthy.

This is my own luscious rendition of a common dessert. 

Preheat oven to 350 degrees F. Grease your baking dish or use a cast iron dutch oven like I did for a rustic and classy presentation. Cast iron conducts heat slowly and evenly and makes a wonderful baking dish. 

In a large mixing bowl, combine:

2 cups of all purpose flour

1 cup of white sugar

2 1/2 teaspoons of baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

Blend dry ingredients. In a small mixing bowl, beat:

1 cup milk

1 teaspoon vanilla extract

1 egg

Combine wet and dry ingredients. Add more milk if necessary to make a thick batter- pourable, but still needing to be scraped into the baking dish. 

Place your dutch oven over medium heat and melt a half stick of butter. Add about 2 cups of fresh berries. I used a combination of red raspberries, blueberries and sliced strawberries but any berry combination is sure to be delicious. You will want to set aside some of the berries to garnish your finished cake. Add 1/2 cup of sugar and a sprinkling of cinnamon. Cook for approximately 5-8 minutes, or until the berries burst and the mixture is syrupy and bubbly. 

Pour the batter into the dutch oven with the berries and gently swirl the berries into the batter. The idea here is to swirl the two mixtures together enough so that they are thoroughly incorporated, yet still distinctively swirled. Don't worry... as long as you don't have huge pockets of berry syrup on the bottom and sides of the dutch oven, it's hard to do wrong. I mixed mine a little more after I took the above picture. Before baking, sprinkle the batter evenly with a few tablespoons of brown sugar. This creates a delicious, chewy, almost caramelized top that is so, so yummy. 

Place the dutch oven onto the middle rack in your oven. I put a baking sheet on the rack below, just to be sure that the bottom didn't over bake. This can be a good idea, especially if your oven is older and has a lot of "personality" ;-) Plan to leave your cobbler cake in the oven for about 40 minutes, or until it is golden brown and a fork comes out clean.

While your cake is baking, combine 1 tablespoon of raw honey with 1 cup of ricotta cheese and 1/8 teaspoon salt and set aside.

In a small prep bowl, combine 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. Toss this cinnamon sugar over the remaining berries and drizzle with just a splash of water to make a light syrup. When the cake is finished baking, let it cool for 15 minutes and then garnish with the honey ricotta cheese and the fresh berries.

Slice it into wedges and eat it warm! Serve the extra honey ricotta in a pretty bowl alongside, because you will be sure to want a little more. It's that good! And I just have to say here that this whole recipe {though an entirely different dessert, minus the honey ricotta} was inspired by this recipe at Half Baked Harvest!

I'd love to know how you like it. Tag your Instagram post #oldworldkitchenrecipes!

Warmly, Loran




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