← Replies in BLUEBERRY RICOTTA CAKE Recipe

The butter (in my case dairy free spread) all melted in a small mug in the microwave in 1 min on HIGH (1000W) It’s better made in an enclosed mixer as it spat quite a lot when I used a hand mixer with an open bowl. It’s not a good idea to add the second half of the lemon’s juice! It comes out too stodgy, I think. I have now made this cake four times. I think draining off the watery liquid from the ricotta before adding the ricotta and only adding the juice of half a lemon are critical to it not being too stodgy when baked. I also think adding a teaspoon of vanilla bean paste rather than vanilla extract helps to keep the mixture a bit drier.

H