Blueberry & Lemon Ricotta Cake

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SERVES:

8-10 SLICES

Prep Time:

10 MINUTES

Cook Time:

45 MINUTES

A blueberry and lemon ricotta cake that's light, not too sweet, and packed with whole berries. There's barely any flour in it, so the ricotta and whipped egg whites keep the crumb soft, somewhere between a sponge and a baked cheesecake. Two whole lemons cut through the richness, and the blueberries fold in right at the end so they stay whole and jammy rather than turning the batter blue. Have a slice just-cooled while it's airy, or chill it overnight for something firmer to slice. An easy spring bake that's just as good with a coffee as it is after dinner.

_INGREDIENTS:

200g butter, soft
120g caster sugar
3 eggs, separated
2 lemons, zest & juice
250g ricotta
40g plain flour
2 tsp baking powder
200g blueberries

_{INSTRUCTIONS:}

Preheat the oven at 160°C (fan). Line a 20cm cake tin with baking paper and lightly grease.
Beat the butter with 60g of the sugar until light and pale. Mix in the egg yolks, the lemon zest and juice, then the ricotta. Sift in flour and baking powder and mix thoroughly.
Whisk the egg whites in a separate bowl. Once light and fluffy add the remaining sugar and continue to whisk until fluffy and stiff. Gently fold the egg whites through the batter until just combined, then fold through the blueberries in 1-2 folds.
Pour into your prepped cake tin and bake in the middle of the oven for 40-45 minutes.
Remove from the oven and completely cool before serving for a light and airy cake or keep in the fridge for 1-2 days to give it a firmer texture, and equally as delicious.

Recipe by Kylee Newton - Modern Preserver

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