Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, almond, blueberry and ricotta cake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Almond, blueberry and ricotta cake is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Almond, blueberry and ricotta cake is something that I’ve loved my whole life.
Mix the berries with the tablespoon of flour. In a medium bowl mix the flour, baking powder and salt with a hand whisk. 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.
To begin with this recipe, we have to prepare a few ingredients. You can cook almond, blueberry and ricotta cake using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Almond, blueberry and ricotta cake:
- Prepare 375 g blueberries
- Make ready 1/3 cup (80 ml) maple syrup
- Take 330 g caster sugar, plus extra 1 tbsp
- Prepare 1 tsbp cornflour
- Get 200 g unsalted butter room temperatur
- Make ready 1 tbsp vanilla bean paste
- Take 3 eggs
- Make ready Finely grated zest of 2 lemons
- Make ready 120 g almond meal
- Take 225 g self-raising flour
- Prepare 150 g firm ricotta, crumbled
Beat eggs and sugar until frothy. Blend in melted butter, ricotta, sour cream, vanilla and lemon zest. Add flour mixture, mixing until combined then transfer to pan, top with blueberries and bake. In a large bowl, whisk together the sugar and oil.
Steps to make Almond, blueberry and ricotta cake:
- Prehead over to 160 degrees celsius. Grease a 20 cm round cake pan and line base and side with baking paper.
- Combine blueberries, maple syrup, 1 tbsp sugar and cornflour in a bowl, stirring to dissolve the cornflour. Pour over base of prepared pan
- Place butter and sugar in a stand mixer fitted with paddle attachment and beat until thick and pale
- Beat in vanilla, then eggs 1 at the time, beating well after each addition.
- Beat lemon zest, the fold in almond meal and flour.
- Fold through the ricotta.
- Pour batter over blueberries and bake for 1 hour or until skewer inserted in the centre comes out clean.
- Cool in pan for 10 minutes, then carefully invert onto a serving plate. Cool to room temperature before serving.
- Ready to serve and ENJOY!
Add flour mixture, mixing until combined then transfer to pan, top with blueberries and bake. In a large bowl, whisk together the sugar and oil. The mixture will be thick and gritty. Whisk in one egg at a time, then the ricotta, lemon zest and vanilla. Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy.
So that’s going to wrap this up for this special food almond, blueberry and ricotta cake recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
