The receipe in “The Baking Book” from Honey & Co. starts off with the words that receipes are like nomads…they travel from one person/family to the next and each time they get changed / adapted a bit. I have done the same…but am thankful for the inspiration that I have received from Honey & Co.
A really tasty and moist cake, which can easily be kept for a couple of days…in many ways a cheese cake in disguise…just try it out and let me know how you are getting on with it.
Blueberry, hazelnut and ricotta cake
- 1 cake tin of 23 cm diameter
- 100 g margarine with butter you can use only butter, if you prefer
- 125 g caster sugar can be substituted with white sugar
- 3 eggs
- 25 regular white flour
- 1/2 teaspoon salt
- 1 zest of a bio lemon
- 150 g ground hazelnuts
- 250 g ricotta
- 150 g blueberries
- 2 table spoons caster sugar
- Preheat the oven to 160 degrees. Butter the bottom and sides of your cake tin.
- Mix the margarine and and sugar until they are soft and fluffy. It is worthwhile spending a bit more time here in order to keep your cake as "light" as possible - with all what is in it 😉
- Add one egg at the time and again, ensure that you mix the batter completely before adding the next egg.
- Add the flour, salt, lemon zest, ground hazelnuts and mix completely.
- Carefully fold the ricotta and half of the blueberries into the batter and pour it into your prepared cake tin.
- Distribute the other half of the blueberries and the caster sugar evenly onto the cake before letting it bake for roughly 1 hour.
- Let the cake cool completely within the tin before taking it out and storing it in the fridge. It will keep well in the fridge for a couple of days.