Lemon and blueberry ricotta cake
Dimitra's Dishes · ♥ 562 likes · 9.3K views · 6 min video
Read about ricotta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 113 g unsalted butter
- ¼ cup light olive oil
- 1½ cup granulated sugar
- 1 tsp pure vanilla extract
Beat the soft butter with the light olive oil, granulated sugar and vanilla extract until fluffy.
- 1 cup all-purpose flour
- ½ cup almond flour
- 3 whole lemon zest
- 2 tsp baking powder
Whisk the all-purpose flour, almond flour, lemon zest and baking powder together.
- 3 whole eggs
- ¼ cup lemon juice
Beat the room temperature eggs into the butter mixture one at a time.
- 380 g full fat whole milk ricotta cheese
Mix in the ricotta cheese.
Eggs, lemon juice and ricotta
- ½ tsp baking soda
Stir the baking soda into the lemon juice so it foams and dissolves, then add it to the batter.
Baking soda into the lemon juice
Add the dry ingredients and mix, loosening anything stuck to the sides and bottom of the bowl with a spatula.
- 1 cup fresh blueberries
Grease a nine by thirteen inch baking dish and spread the batter evenly.
Greasing the pan and adding floured blueberries
- ¼ cup all purpose flour
- 1–2 tbsp all purpose flour
Toss the blueberries in flour so they do not sink, shake off the excess and scatter them over the top of the batter, pressing them in slightly.
Bake on the centre rack at 350F for 50 to 55 minutes, until a toothpick in the centre comes out clean.