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Lemon, Blueberry & Ricotta Cake
Dessert

Lemon, Blueberry & Ricotta Cake

1 h 35Pour 10Nutri-Score D€€
par @whatwouldkaylacook3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • caster sugarÉpicerie200 g
  • lemon zest (finely grated (from about 3 lemons))Fruits et légumes3 morceaux
  • eggsProduits laitiers3 morceaux
  • lemon juice (freshly squeezed)Fruits et légumes120 ml
  • olive oilÉpicerie180 ml
  • ricottaProduits laitiers220 g
  • vanilla extractÉpicerie5 ml
  • all-purpose flour (sifted)Céréales250 g
  • baking powderÉpicerie8 g
  • frozen blueberriesFruits et légumes300 g
  • cream (for serving)Produits laitiers200 ml

par portion

Nutrition

282kcal

Glucides
27 g
Protéines
5 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Fouet
  • Spatule
  • Tamis
  • Moule à cake
  • Four

pas à pas

Préparation

  1. Preheat the oven and prepare the tin

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

  5. Fill the tin

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

  6. Bake the cake

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

  7. Serve

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