100gmargarine with butteryou can use only butter, if you prefer
125gcaster sugarcan be substituted with white sugar
3eggs
25regular white flour
1/2teaspoonsalt
1zestof a bio lemon
150 gground hazelnuts
250gricotta
150gblueberries
2table spoonscaster sugar
Instructions
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.