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Lemon, Blueberry & Ricotta Cake
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Lemon, Blueberry & Ricotta Cake

1 godz. 35 minPorcje: 10Nutri-Score D€€
od @whatwouldkaylacook3 importyugotowano 0 razy
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Składniki

10 osób
  • caster sugarSpiżarnia200 g
  • lemon zest (finely grated (from about 3 lemons))Warzywa i owoce3 kawałki
  • eggsNabiał3 kawałki
  • lemon juice (freshly squeezed)Warzywa i owoce120 ml
  • olive oilSpiżarnia180 ml
  • ricottaNabiał220 g
  • vanilla extractSpiżarnia5 ml
  • all-purpose flour (sifted)Produkty zbożowe250 g
  • baking powderSpiżarnia8 g
  • frozen blueberriesWarzywa i owoce300 g
  • cream (for serving)Nabiał200 ml

na porcję

Wartości odżywcze

282kcal

Węglowodany
27 g
Białko
5 g
Tłuszcz
18 g
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Przybory

  • Miska
  • Trzepaczka
  • Łopatka kuchenna
  • Sito
  • Keksówka
  • Piekarnik

krok po kroku

Przygotowanie

  1. Preheat the oven and prepare the tin

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

  5. Fill the tin

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

  6. Bake the cake

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

  7. Serve

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