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Lemon, Blueberry & Ricotta Cake
Dessert

Lemon, Blueberry & Ricotta Cake

1 h 35 minServes 10Nutri-Score D€€
from @whatwouldkaylacook3 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • caster sugarPantry200 g
  • lemon zest (finely grated (from about 3 lemons))Produce3 pieces
  • eggsDairy3 pieces
  • lemon juice (freshly squeezed)Produce120 ml
  • olive oilPantry180 ml
  • ricottaDairy220 g
  • vanilla extractPantry5 ml
  • all-purpose flour (sifted)Grains250 g
  • baking powderPantry8 g
  • frozen blueberriesProduce300 g
  • cream (for serving)Dairy200 ml

per serving

Nutrition

282kcal

Carbs
27 g
Proteins
5 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • Spatula
  • Sieve
  • Loaf pan
  • Oven

step by step

Method

  1. Preheat the oven and prepare the tin

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

  5. Fill the tin

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

  6. Bake the cake

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

  7. Serve

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