I love a good cake. I mean, really, who doesn’t love a good cake. When I hosted my first dinner party a couple weeks ago I wanted to bake something easy but delicious – something everyone would love that wasn’t too rich after a big pasta dinner. I decided on a ricotta cake with blueberries, something light & fluffy but with the sweetness of the ricotta & tartness of the blueberries. It’s really easy to make & delivers some pretty good “oohs” & “aahs” from your guests!
What you’ll need:
1 & 1/2 cups plain flour
1 cup sugar
2 tsps baking powder
pinch of salt
3 large eggs
1 & 1/2 cups ricotta
1/2 tsp vanilla extract
1/2 cup butter, melted
1 cup blueberries – frozen or fresh
Preheat your oven to 180 degrees Celsius & grease & line a 9 inch cake tin. Then, whisk the flour, sugar, baking powder & salt in a large bowl.
Then you have the option of whisking the eggs, ricotta & vanilla extract in a bowl or cheating like I did & putting it all in a blender (I used my Nutri Ninja) & simply blitzing it! It gets rid of any lumps & makes the ricotta nice & smooth.
Fold the ricotta & egg mixture into the dry ingredients & then fold in the melted butter. Mix in 2/3 of the of the blueberries – try not to mix them too roughly, you don’t want them popping open & staining the batter blue!
Pour the batter into the prepared tin then plop the remaining blueberries on top! Then pop it in the oven for around 50-60 minutes or until it’s golden brown & a skewer inserted into the cake comes out clean. Let it cool for at least 20 minutes before taking it out of the tin.
You can dust it with some icing sugar & then enjoy! Apologies for the lack of photos! I wanted to serve it up nice & quickly to my guests who were very appreciative! This is such a simple, easy cake to make & it is unbelievably tasty!