Skip to content
Menu
Lemon, Blueberry & Ricotta Cake
Postre

Lemon, Blueberry & Ricotta Cake

1 h 35 minPara 10Nutri-Score D€€
de @whatwouldkaylacook3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

10 personas
  • caster sugarDespensa200 g
  • lemon zest (finely grated (from about 3 lemons))Frutas y verduras3 piezas
  • eggsLácteos3 piezas
  • lemon juice (freshly squeezed)Frutas y verduras120 ml
  • olive oilDespensa180 ml
  • ricottaLácteos220 g
  • vanilla extractDespensa5 ml
  • all-purpose flour (sifted)Cereales250 g
  • baking powderDespensa8 g
  • frozen blueberriesFrutas y verduras300 g
  • cream (for serving)Lácteos200 ml

por ración

Nutrición

282kcal

Carbohidratos
27 g
Proteínas
5 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Varillas
  • Espátula
  • Tamiz
  • Molde rectangular
  • Horno

paso a paso

Preparación

  1. Preheat the oven and prepare the tin

    • Preheat the oven to 170 °C.
    • Line a baking tin or loaf tin with baking paper.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4

  5. Fill the tin

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

  6. Bake the cake

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

  7. Serve

    • Serve warm with cream or ice cream and some extra lemon zest.
    Paso 7
Obtener Mezze