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Lemon, Blueberry & Ricotta Cake
Dessert

Lemon, Blueberry & Ricotta Cake

1 Std. 35 Min.Für 10Nutri-Score D€€
von @whatwouldkaylacook3 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

10 Personen
  • caster sugarVorräte200 g
  • lemon zest (finely grated (from about 3 lemons))Obst & Gemüse3 Stücke
  • eggsMilchprodukte3 Stücke
  • lemon juice (freshly squeezed)Obst & Gemüse120 ml
  • olive oilVorräte180 ml
  • ricottaMilchprodukte220 g
  • vanilla extractVorräte5 ml
  • all-purpose flour (sifted)Getreide250 g
  • baking powderVorräte8 g
  • frozen blueberriesObst & Gemüse300 g
  • cream (for serving)Milchprodukte200 ml

pro Portion

Nährwerte

282kcal

Kohlenhydrate
27 g
Eiweiß
5 g
Fett
18 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel
  • Schneebesen
  • Küchenspatel
  • Sieb
  • Kastenform
  • Backofen

Schritt für Schritt

Zubereitung

  1. Preheat the oven and prepare the tin

    • Preheat the oven to 170 °C.
    • Line a baking tin or loaf tin with baking paper.
    Schritt 1

  2. Flavour the sugar and whisk the eggs

    • Combine the lemon zest and sugar in a bowl and rub them together with your fingers to flavour the sugar.
    • Add the eggs and whisk until pale and frothy.
    Schritt 2

  3. Add the wet ingredients

    • Add the lemon juice, olive oil, ricotta and vanilla to the same bowl.
    • Whisk until all the ingredients are well combined.
    Schritt 3

  4. Fold in the dry ingredients and blueberries

    • Sift in the flour and baking powder.
    • Gently combine the wet and dry ingredients with a spatula.
    • Add most of the blueberries and gently fold them through.
    Schritt 4

  5. Fill the tin

    • Pour the batter into the prepared tin.
    • Scatter the remaining blueberries over the top.
    Schritt 5

  6. Bake the cake

    • Bake until a skewer inserted in the centre comes out clean.
    Schritt 6

  7. Serve

    • Serve warm with cream or ice cream and some extra lemon zest.
    Schritt 7
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