Blueberry, Hazelnut & Ricotta Cake
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
6 servings
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Course
Dessert
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Cuisine
Australian
Blueberry, Hazelnut & Ricotta Cake
Description
The batter begins by creaming butter and caster sugar until fluffy, then incorporating eggs one at a time. Dry ingredients include plain flour, salt, lemon zest, ground ginger, and finely ground hazelnuts, which lend a delicate nuttiness throughout the cake. The ricotta adds moisture and a creamy texture, while half the blueberries are folded into the mix.
Once poured into the prepared tin, the cake is topped with the remaining blueberries, roughly chopped hazelnuts, and demerara sugar before baking. The sugar caramelizes, forming a slightly crisp, golden topping. Baking until set ensures a moist interior with bursting pockets of fruit.
This cake is suitable for dessert or teatime, offering a balance of creamy, fruity, and crunchy textures with gentle spice notes from ginger and citrus. Chilling after cooling helps it set for easy slicing.
Ingredients
- 115 grams butter unsalted
- 125 grams caster sugar
- 3 egg
- 25 grams plain flour
- 1/2 teaspoon table salt
- 1 lemon zest only
- 1 teaspoon ground ginger
- 150 grams hazelnut ground
- 250 grams ricotta cheese
- 1 Blueberry 150 grams, in punnet
- 100 grams hazelnut roughly chopped
- 2 tablespoons demerara sugar
Instructions
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Butter the bottom of a 23cm (9 inch) cake tin, line with baking parchment and butter the sides.
- Cream the butter and sugar together until light and fluffy – you can use an electric mixer with a paddle attachment or do it by hand with a large spatula.
- Add the eggs one at a time, making sure each is well combined before adding the next.
- Scrape down the sides of the bowl.
- Add the flour, salt, lemon zest, ground ginger and ground hazelnuts and mix until fully incorporated.
- Fold the ricotta and half the blueberries into the batter and scoop into the prepared tin.
- Top with the remaining blueberries and the roughly chopped hazelnuts, and sprinkle with the demerara sugar.
- Bake for about 55–65 minutes or until the cake has set, the blueberries have exploded a little and oozed blue syrup, and the hazelnuts are golden.
- Allow to cool in the tin. Once cooled, place in the fridge to help it set so that you can transfer it to a serving platter.
- The cake keeps well in the fridge for 3–4 days, but it’s best to bring it up to room temperature before eating so that you can enjoy all the flavours to the full.
- Notes : Makes a 23cm (9 inch) round cake.
Notes
User Reviews
Overall Rating
4.9
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