Cornmeal and Ricotta Cake with Fresh Berries

Recipe by Yossy Arefi

This humble cake, created by NYC-based food writer and photographer Yossy Arefi, is perfect for summer. Bright, fresh berries like blueberries, strawberries, and raspberries are a great accompaniment to the cornmeal and citrus in the cake. Use medium-ground cornmeal for this recipe, as a coarser grind will give the cake a gritty texture.

20 mins
45 to 55 mins
1 hr 15 mins
8 servings
Cornmeal and Ricotta Cake with Fresh Berries


  1. Position a rack in the center of the oven and preheat the oven to 350°F. Grease an 8" springform pan or an 8" cake pan with sides at least 2" tall. Line the pan with a parchment paper circle and grease that, too. Dust the pan and paper with flour.

  2. Whisk the flour, cornmeal, baking powder, baking soda, and salt together.

  3. In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar together at low to medium speed until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, mixing for 30 seconds after each addition.

  4. Add the ricotta and zests and mix for 1 more minute. Stir in the flour mixture until just combined, and then fold in the berries.

  5. Fill the prepared pan with the batter and smooth the top. Bake until a cake tester or toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool the cake in the pan for 15 minutes, then invert it onto a rack to cool completely. Dust the cooled cake with confectioners' sugar before serving.