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.

Recipe by: Kylee Newton (@themodernpreserver)

_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 to 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, then the lemon zest and juice, then the ricotta. Sift in the flour and baking powder and mix thoroughly.
In a separate bowl, whisk the egg whites until light and fluffy, then add the remaining 60g sugar and whisk until stiff and glossy. 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 cool completely before serving for a light, airy cake, or keep in the fridge for 1-2 days for a firmer texture.

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