Cake or Cheesecake, which one do you love? What if you could have something in between? This blueberry ricotta cake is just that. It has a soft, moist texture dense enough but not creamy like a cheesecake. Fresh blueberries add a burst of sweetness while the addition of citrus zest adds flavour and freshness. It is truly such a delicious combination.
It’ not only a very simple cake to make where everything is pretty much mixed in one bowl, I’ve kept the frosting simple by using whipped cream. It looks so colourful but it is basically just whipped cream, part of which is colored and then piped onto the cake. A simple dusting of icing sugar would work as well if a frosting is not your thing.
If you’re fond of creamy Ricotta cheese, you will love my Baked, Ricotta Cheesecake and 3 Delicious Ways to use Up Leftoover Ricotta Cheese
Blueberry Ricotta Cake
Makes an 8 inch round cake
250g smooth ricotta, room temperature
2/3 cups castor sugar
2 eggs, at room temperature
90g unsalted butter, melted
1tbsp freshly grated orange zest (or lemon zest)
1/4 cup fresh orange juice (or 1tbsp lemon juice)
1 1/2 cups self-raising flour, sifted
1/2 cup almond meal
1/2 cup fresh or frozen blueberries
Extra blueberries, to decorate
Preheat oven to 180°C. Grease the base and sides of an 8-inch round pan with 3-inch height and line the base with baking paper.
In a large bowl, beat the ricotta, sugar and eggs until well blended. Add the butter, orange zest and juice. Beat for 1/2 a minute. Fold in the flour and almond meal until just combined. Fold in the blueberries.
Pour the batter into the prepared pan. Bake for 45-55 minutes or until cooked through. A skewer inserted in the middle of the cake should come out clean. Remove from oven. Set aside for 5 minutes, then gently turn onto a wire rack to cool.
Once completely cool, pipe or dollop whipped cream. Decorate with fresh blueberries.
