![]() ![]() If you don’t have cane sugar, you can substitute granulated sugar.It’s okay if the batter looks a little grainy.Warmer ingredients incorporate together better than cold ingredients. Make sure your eggs and ricotta are at room temperature.Scatter the blueberries on top.īake for about 35-40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Pour the batter into a greased 8 x 8 x 3 inch square pan. Mix together the flour, baking powder and salt, and use a spatula to gently fold it into the wet mixture. (The mixture will still look a little grainy from the ricotta). Whisk in one egg at a time, making sure they are well incorporated.Īdd the ricotta, lemon zest and vanilla and whisk until smooth. In a large bowl, whisk together the sugar and oil. How to make blueberry cake with lemon and ricotta Salt – A teaspoon of kosher salt balances the sweetness and enhances the flavours of the other ingredients. If you don’t have cane sugar, you can use granulated sugar.īaking powder – For additional leavening, you’ll need a tablespoon of baking powder for this cake. It’s a bit more sugar than I normally add to cakes, but I promise, it works. While I love to bake with whole wheat flour and spelt flour, sometimes they make cakes a little heavy.Ĭane sugar – For sweetness, there is one full cup of cane sugar in this cake. Vanilla – Pure vanilla extract is used to boost the flavours of the cake.įlour – White all-purpose flour is used in this cake to keep the texture light. Just use a zester or box grater to finely grate it. Lemon zest – For a pop of lemony flavour, you’ll need a tablespoon of fresh lemon zest (or the zest from a medium-sized lemon). You can substitute olive oil if you don’t have extra virgin.Įggs – To help the cake rise and to add moisture, there are three eggs added to this cake. Oil – Instead of butter, this cake uses extra virgin olive oil, which also helps keep the cake soft and tender. I like to use full fat ricotta in baking as it has a higher fat content than partly skimmed (or light) ricotta, which helps keep cakes moist. This recipe calls for one cup of full fat (whole milk) ricotta. Ricotta – This is a mild, soft and creamy cheese that creates a moist and fluffy texture in cakes. ![]() I prefer fresh, but if you only have frozen, just make sure to thaw them first and pat them dry. Blueberries – You’ll need 1 1/4 cups of blueberries for this cake. ![]()
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