Servings: 8 pieces
Calories: 180kcal
Cost: 15
Equipment
- Mixing bowl
- Whisk
- Spatula
- Springform pan (20 cm)
- Zester or grater
Ingredients
- 3 eggs
- 150 g powdered sugar
- 1 organic lemon, zest
- 250 g ricotta
- 50 g melted butter
- 150 g flour
- 8 g baking powder
- 225 g blueberries
Instructions
- Preheat your oven to 160°C (320°F) and toss blueberries with a bit of flour.
- Zest the organic lemon.
- In a mixing bowl, whisk together the eggs, powdered sugar, and lemon zest for about three minutes until pale and fluffy.
- Gradually add the ricotta and mix until smooth and creamy.
- Slowly incorporate the flour and baking powder, mixing until just combined.
- Gently fold in two-thirds of the floured blueberries.
- Pour the batter into a buttered springform pan and scatter the remaining blueberries on top.
- Bake for around 55 minutes, or until the center springs back when lightly touched.
- Let it cool completely, then dust with icing sugar before serving.
- For added flair, brush the cooled cake with apricot jam for a glossy finish.
- Store in an airtight container: it lasts up to two days at room temperature and five days in the fridge.
- Freeze individual slices wrapped in plastic for up to three months, thawing overnight in the fridge when ready to enjoy.
- Feel free to experiment with different fruits like raspberries or strawberries for a twist on the classic!
Notes
This cake has a delightful light texture and is not overly sweet, making it perfect for dessert lovers!
Nutrition
Calories: 180kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 75mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg
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