Winter blueberries from Victoria are eating well and inexpensive. This Blueberry, Lime and Ricotta Cake is easy to make and even easier to eat!
Ingredients 13
1 cup whole milk ricotta cheese, fresh
1⁄2 cup caster sugar
1⁄3 cup olive oil
2 limes, zested
2 eggs, large
1 ‒ 1 1⁄2 cups flour
2 tsp baking powder
1 tsp ground nutmeg
1⁄2 tsp salt, olsson’s
1⁄4 tsp baking soda
2 punnets blueberries, fresh
1 tsp cinnamon sugar
icing sugar, optional, for sprinkling
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Method 8
Preheat your oven to 170 C degrees and spray a 20cm springform pan with non-stick spray. Set the pan aside.
In a large bowl, add the , , , and . Stir to combine, then mix in the one at a time.
In a medium bowl, whisk together the , , , Olsson’s , and .
Add the flour mixture to the ricotta mixture and stir just until combined.
Add in 1 punnet of blueberries and gently fold them in, making sure not to break them.
Add the cake batter to your prepared pan, smooth the top, then add the remaining punnet of and gently press them into the batter.
Sprinkle the over the top of the cake. Bake for 35-45 minutes or until the cake is fully cooked and lightly browned on top.
Let the cake cool, then sprinkle with icing sugar if desired.
Kitchenware Collective's tips
Products We Used:
- Kilner New Clip Top Bottle
- Bakemaster 20cm Springform Round Cake Pan
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Notes
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