By Angelo Coassin (Cooking with Bello) 🍝
BLUEBERRY RICOTTA CAKE
10 steps
Prep:10minCook:50min
Updated at: Thu, 17 Aug 2023 11:32:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
68
High
Nutrition per serving
Calories763.3 kcal (38%)
Total Fat33 g (47%)
Carbs103.7 g (40%)
Sugars56.1 g (62%)
Protein15.1 g (30%)
Sodium419.8 mg (21%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven at 175C/350F.
OvenPreheatStep 2
In a bowl, whisk eggs with ricotta, vanilla, lemon juice and lemon zest until smooth.
Bowl
WhiskStep 3
Add sugar and a pinch of salt and whisk.
Step 4
Swift flour and baking powder in and whisk.
Step 5
Finally add your melted butter and whisk one more time until nice and silky.
Step 6
In a little bowl, add 150g of your blueberries and 1 tbsp flour and mix them with a spoon to coat them evenly.
BowlStep 7
Incorporate your coated blueberries into your cake mix and pour the batter into a cake tin, previously lined with parchment paper.
Cake Pan
Parchment paperStep 8
Cover with the rest of the blueberries (75g, not coated with flour).
Step 9
Bake in the oven for about 50-60 mins or until nice and golden.
OvenHeatStep 10
Buon appetito!
Notes
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