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Lemon, Blueberry & Ricotta Cake
Dessert

Lemon, Blueberry & Ricotta Cake

1 u 35 minVoor 10Nutri-Score D€€
van @whatwouldkaylacook3 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

10 personen
  • caster sugarVoorraadkast200 g
  • lemon zest (finely grated (from about 3 lemons))Groente en fruit3 stukken
  • eggsZuivel3 stukken
  • lemon juice (freshly squeezed)Groente en fruit120 ml
  • olive oilVoorraadkast180 ml
  • ricottaZuivel220 g
  • vanilla extractVoorraadkast5 ml
  • all-purpose flour (sifted)Granen250 g
  • baking powderVoorraadkast8 g
  • frozen blueberriesGroente en fruit300 g
  • cream (for serving)Zuivel200 ml

per portie

Voedingswaarden

282kcal

Koolhydraten
27 g
Eiwitten
5 g
Vetten
18 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Garde
  • Spatel
  • Zeef
  • Cakevorm
  • Oven

stap voor stap

Bereiding

  1. Preheat the oven and prepare the tin

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

  5. Fill the tin

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

  6. Bake the cake

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

  7. Serve

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