Blueberry and Lemon Ricotta Cake

 

Blueberry and Lemon Ricotta Cake | Harris Farm Markets
Blueberry and Lemon Ricotta Cake | Harris Farm Markets

Blueberry and Lemon Ricotta Cake | Harris Farm Markets

Incredibly easy to bake, this recipe makes use of in season blueberries and lemon. This cake will make for the perfect side to your cuppa, or as the star of your afternoon tea show!

INGREDIENTS:

  • 1x 125g punnet blueberries

  • 1 cup caster sugar

  • 125g Butter at room temperature

  • 3 large eggs

  • Zest of 1 lemon

  • 1/2 cup Greek yoghurt

  • 1/2 tsp Baking powder

  • 2 cups self raising flour

  • 2 tbsp sliced almonds

For the Ricotta layer:
  • 220g creamy ricotta

  • 1/4 caster sugar

For serving:
  • Icing sugar for serving

 

METHOD: 

  • Preheat the oven to 170° 

  • Grease and line the base of a 24cm wide round spring form baking tin.

  • In a large mixing bowl, cream together the butter and sugar until they are light and well combined. This can be done by hand or in a bench top stand mixer.

  • Add one egg at a time beating in between followed by the lemon zest.

  • Add the yoghurt and beat to combine, followed by the flour and baking powder added gradually.

  • In a separate bowl beat together the ricotta and 1/4 cup caster sugar until well combined.

  • Pour 1/2 of the cake batter into the pre-prepared baking tin, using a spatula to level it out.

  • Add the ricotta layer over the top and gently spread it out to cover the cake batter, ensuring you don't mix the two together.

  • Sprinkle half of the blueberries over the ricotta layer and push them in a little.

  • Pour over the remainder of the cake batter and very gently spread it out over the ricotta. The batter is a thicker style batter so be careful not to mix.

  • Sprinkle over the top the remainder of the blueberries and the flaked almonds pushed in in-between.

  • Bake in the oven for 50 -55 minutes depending on how your oven cooks.

  • Test if the middle is cooked through by poking it with a wooden skewer, if it comes out clean it is cooked through. Be mindful the ricotta layer will stay creamy.

  • Cool on a wire cooling rack before removing from the tin.

  • Serve with a dusting of icing sugar!

 

Prep time: 15-20 minutes 
Cook time: 50-55 minutes 

Recipe and photography by Bonnie Coumbe. See her site here & Instagram here.

Ingredients for Blueberry and Lemon Ricotta Cake

Blueberries (125g punnet)

$5.69 ea