21 Dec

Blueberry, Almond and Ricotta Cake

Blueberry Almond and Ricotta Cake

How quickly is the time passing? 4 more sleeps till Christmas! Today I am sharing a yummy recipe for a Blueberry, Almond and Ricotta Cake.

 Blueberry Almond and Ricotta Cake

Blueberry Almond and Ricotta Cake

This Blueberry, Almond and Ricotta Cake was originally done with ground hazelnuts and hazelnuts on the top however I was unable to find ground hazelnuts and so I just used ground almonds instead and it worked beautifully.

If you have seen one of my previous Christmas posts Chocolate and Pistachio Cookies  you would have read that I have been baking from a book called Honey & Co: The Baking Book.

This book is a really beautiful book, the recipes are really easy to follow and taste wonderful too (if you are still looking for a little Christmas prezzie I would say this would be a winner :)).

Blueberry Almond and Ricotta Cake Blueberry Almond and Ricotta Cake

This cake was really easy to do, it keep really well and if you like cake for breakfast this is really yummy 🙂

Blueberry Almond and Ricotta Cake Blueberry Almond and Ricotta Cake

I hope you are able to give this cake a try.  As I said above the original recipe was done with ground hazelnuts and roughly chopped hazelnuts on the top instead of almonds so if you prefer hazelnuts to almonds do that instead.

I hope you have a wonderful day xx

Recipe from Honey & Co: The Baking Book

Blueberry, Almond and Ricotta Cake
Author: 
 
Ingredients
  • 115g unsalted butter
  • 125g caster sugar
  • 3 eggs
  • 25g plain flour
  • the zest of 1 lemon
  • 1 tsp ground ginger
  • 150g ground almonds
  • 250g ricotta cheese
  • 1 punnet of blueberries (150g )
  • 100g almonds, roughly chopped
  • 2 tbsp demerara sugar
Instructions
  1. Preheat the oven to 180C/gas mark 4. Butter the bottom of a 23cm cake tin, line with baking parchment and butter the sides.
  2. Cream the butter and sugar together until light and fluffy – you can use an electric mixer with a paddle attachment or do it by hand with a large spatula. Add the eggs one at a time, making sure each is well combined before adding the next. Scrape down the sides of the bowl. Add the flour, half a teaspoon of salt, the lemon zest, ground ginger and ground almonds and mix until fully incorporated.
  3. Fold the ricotta and half the blueberries into the batter and scoop into the prepared tin. Top with the remaining blueberries and the roughly chopped almonds, and sprinkle with the demerara sugar.
  4. Bake for 55-65 minutes or until the cake has set, the blueberries have exploded a little and oozed blue syrup, and the hazelnuts are golden. Allow to cool in the tin. Once cooled, place in the fridge to help it set so that you can transfer it to a serving platter.
  5. The cake keeps well in the fridge for 3-4 days, but it’s best to bring it up to room temperature before eating so that you can enjoy all the flavours to the full.

Blueberry Almond and Ricotta Cake

 

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close