June 17, 2015 by dgarnett2013
Blueberry, hazelnut & ricotta cake: Honey & Co: The Baking Book by Sarit Packer & Itamar Srulovich
- 115g unsalted butter
- 125g caster sugar
- 3 eggs
- 25g plain flour
- ½ tsp table salt
- zest of 1 lemon
- 1 tsp ground ginger
- 150g ground hazlenuts
- 250g ricotta cheese
- 150g blueberries
- 100g hazelnutes, roughly chopped
- 2 tabs demerara sugar
Preheat the oven to 180℃.
Butter the bottom of a 23cm cake tin, line with baking parchment and butter the sides.
Cream the butter and sugar together until light and fluffy. 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, salt, lemon zest, ground ginger and ground hazelnuts and mix until fully incorporated.
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 hazelnuts, and sprinkle with the demerara sugar.
Bake fore bout 55 – 65 mins or until the cake has set, the blueberries have exploded a little and oozed blue syrup, and the hazelnuts are golden. Allow to cook in the tin.
Once cooled, place in the fridge to help it set so that you can transfer it to a serving platter.
The cake keeps well in the fridge for 3 – 4 days, but it’s best to bring it up to the room temperature before eating so that you can enjoy all the flavours to the full.