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Italian Cake with Ricotta and Blueberries

Albena AsenovaAlbena Asenova
Guru
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Nadia Galinova
Translated by
Nadia Galinova
Italian Cake with Ricotta and Blueberries
Image: Albena Asenova
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06/04/2023
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Preparation
15 min.
Cooking
50 min.
Тotal
65 min.
Servings
8
"An irresistible cake with blueberries and ricotta See how to make it"

Ingredients

  • eggs - 3 pcs.
  • salt - 1 pinch
  • sugar - 6.4 oz (180 g)
  • unsalted butter - 6.4 oz (180 g)
  • ricotta - 9 oz (250 g)
  • flour - 8.5 oz (240 g)
  • lemons - peel and juice of 1 lemon
  • baking powder - 0.6 oz (16 g)
  • blueberries - 1 cup frozen
  • For the lemon glaze
  • lemon juice - 2 tbsp.
  • powdered sugar - 4 tbsp.
measures

How to make

The eggs are separated into yolks and whites. Beat the egg whites with a pinch of salt.

Add the egg yolks one by one while continuously beating. When the mixture turns white, add the sugar in portions, followed by the melted butter.

The mixer does not stop when adding the strained ricotta. Add the grated peel and the juice of one lemon.

The flour is sifted along with the baking powder and added in several portions to the rest of the products. A spatula is used when mixing them. Mix carefully, until a homogeneous mixture is obtained.

Finally, the blueberries are added, which have previously been strained from the water they have released. Transfer the mixture into a greased and floured baking pan or mold.

The cake is baked in a preheated oven at 360°F (180°C) for 50 minutes.

When the fruit cake is ready, leave it to cool in the baking pan for 10 minutes, then remove and transfer it into a serving plate.

It is decorated with lemon glaze, which is prepared, by mixing lemon juice and powdered sugar.

The Italian Cake with Ricotta and Blueberries is ready.

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Comments

Anonymous
Anonymous
No oil ? No vanilla?
21.11.2023 22:33
1
Anonymous
Anonymous
What size cake tin do you need?
20.04.2023 02:34
3
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