Blueberry ricotta cake
- 200g blueberries
- 3 eggs
- 210g sugar
- 180g unsalted butter, melted
- 260g ricotta, well drained
- 240g 00 flour
- Zest and juice of 1 lemon
- 16g Italian baking powder, sifted (such as lievito bertolini)
- A pinch of salt
- 125g icing (confectioners') sugar
- Juice ½ lemon
Requires: 9-inch round baking pan, stand mixer (or hand beater)
Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Grease a 9-inch round cake pan by lightly buttering the base and sides with butter. Add a heaped tablespoon of 00 flour, then turn and shake the pan to coat the butter in flour on the sides of the baking pan.
Tip: for best results, use an Anodized Aluminum cake pan.
Add 1 tablespoon of the 00 flour to the blueberries and shake to add a light coating. Set aside.
Tip: The light coating of flour will absorb some of the blueberry’s liquid as it cooks, making them less likely to sink to the bottom of the cake.
Using an electric mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the sugar, one tablespoon at a time, beating well after each addition.
Beat in the butter, pouring a little at a time, then add the ricotta and beat until well combined.
Use a wooden spoon to stir in the flour, one tablespoon at a time.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Set aside 1 tablespoon of the grated lemon zest to decorate the icing on top of the cake. Stir the remaining lemon zest, lemon juice and sifted baking powder into the cake mixture. Stir in half of the blueberries into the cake mixture.
Pour the cake mixture into the prepared cake pan. Place the remaining blueberries on top. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Allow the cake to cool in the cake pan for 10 minutes, then carefully transfer to a serving plate.
To make the lemon icing, combine the icing (confectioners’) sugar and lemon juice in a small saucepan over low heat. Continuously stir for a few minutes until well combined. Spread a thin layer of the icing over the Blueberry ricotta cake. Top with reserved lemon zest – buon appetito!
