Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, almond, blueberry and ricotta cake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Almond, blueberry and ricotta cake is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Almond, blueberry and ricotta cake is something that I have loved my entire 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 get started with this recipe, we must first prepare a few ingredients. You can cook almond, blueberry and ricotta cake using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Almond, blueberry and ricotta cake:
- Take 375 g blueberries
- Prepare 1/3 cup (80 ml) maple syrup
- Prepare 330 g caster sugar, plus extra 1 tbsp
- Make ready 1 tsbp cornflour
- Make ready 200 g unsalted butter room temperatur
- Get 1 tbsp vanilla bean paste
- Prepare 3 eggs
- Make ready Finely grated zest of 2 lemons
- Get 120 g almond meal
- Take 225 g self-raising flour
- Make ready 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. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined.
So that’s going to wrap it up for this special food almond, blueberry and ricotta cake recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
