Blueberry, Lemon & Ricotta Olive Oil Cake
This blueberry, lemon and ricotta olive oil cake is simple to whip together, bursting with citrus flavours and takes advantage of blueberry season.
Servings: 6
Ingredients
- 1 cup caster sugar
- 2 tbsp lemon zest
- 3 eggs room temperature
- 1/2 cup lemon juice
- 3/4 cup olive oil extra virgin
- 7 oz ricotta
- 1 tsp vanilla essence
- 2 cups white all purpose flour
- 2 tsp baking powder
- 14 oz blueberries
Instructions
- Preheat oven: Preheat the oven to 170°C / 340°F and pre-line a 20cm / 8" baking tin.
- Infuse sugar: In a large mixing bowl, combine the lemon zest and sugar and rub the two together with your fingers to flavour the sugar.
- Mix wet ingredients: In the same bowl, add the eggs and whisk until pale, smooth and frothy. Combine the lemon juice, olive oil, ricotta and vanilla essence and whisk until all ingredients are well combined.
- Mix dry ingredients: Sift in the flour and baking powder and gently combine the wet and dry ingredients with a spatula. Add half of the blueberries and gently fold through. To avoid the blueberries from sinking to the bottom of the cake you can dust them in a little flour.
- Transfer to cake tin: Transfer the cake batter to the baking tin and smooth out on top with a spatula. Scatter the remaining blueberries on top and push them into the batter so their tops are slightly exposed.
- Bake: Bake for 50 minutes or until golden on top and a skewer comes out clean when poked into the middle.
- Cool & serve: Leave to cool for 15 minutes in the tin then transfer to a cooling rack. Serve on its own or with ice cream.
Video
Notes
- Use a good quality extra virgin olive oil with a mild, fruity flavour as it really comes through in the cake
- Drain or pat dry your ricotta if it’s quite wet to avoid a dense texture
- Do not overmix the batter, gently fold everything together to keep the cake light and tender
- Toss the blueberries in a little flour before adding to help prevent them from sinking
- If using frozen blueberries, add them straight from the freezer without thawing
- Line your cake tin properly to prevent sticking, especially as this is a very moist cake
- Oven temperatures can vary, so start checking the cake a few minutes before the suggested bake time
- Let the cake cool slightly before slicing so it holds together nicely
Nutrition
Calories: 507kcal | Carbohydrates: 47g | Protein: 7g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 202mg | Potassium: 143mg | Fiber: 2g | Sugar: 41g | Vitamin A: 304IU | Vitamin C: 17mg | Calcium: 168mg | Iron: 1mg
