Ingredients
- Butter and breadcrumbs, for preparing the cake tin
- 60 grams butter, softened
- 130 grams caster sugar
- 225 grams ricotta/ cottage cheese / quiejo fresca
- 1 egg
- 1/2 teaspoon vanilla extract
- The zest and juice of 1/4 lemon
- 140 grams plain flour
- Pinch of salt if not using salted butter
- 1/4 teaspoon bicarbonate of soda
- 1/2 cup fresh or frozen blueberries
Method
- Preheat the oven to 180C. Butter an 18-cm springform tin and dust with breadcrumbs. Tilt the tin around to evenly cover the base and sides with a thin layer of breadcrumbs. Tip any excess out and discard.
- Beat the 60 grams butter and sugar together with an electric mixer until light and fluffy.
- Add the ricotta and beat to combine.
- Add the egg, vanilla extract, lemon zest and juice and beat in.
- Sift in the flour, salt and bicarb, then mix in until just combined.
- Add the blueberries and fold in.
- Place the batter into the prepared tin and smooth the top.
- Bake for 30-45 minutes, or until cooked when tested with a skewer.
- Place the cake, in the tin, on a wire rack to cool for 10 minutes or so. Remove the cake from the tin and allow to cool completely on the wire rack.
- Dust with icing sugar to serve.
Makes 1 x 18cm cake
Notes..
Pt queijo fresco works fine. pack was 200g.
need to keep temp low. maybe put oats underneith.
https://www.sarahcooks.com.au/2020/09/little-lemon-and-blueberry-ricotta-cake.html