Simple Way to Make Super Quick Homemade Almond, blueberry and ricotta cake

Almond, blueberry and ricotta cake. Mix the berries with the tablespoon of flour. In a medium bowl mix the flour, baking powder and salt with a hand whisk. Fold the ricotta and half the blueberries into the batter and scoop into the prepared tin.

For the crumble, mix together the melted butter, almond flour and sugar. Tip the mixture into a cake tin or baking tray lined with parchment and press firmly down into the base to create an even layer. For the ricotta filling, place the ricotta in a large.

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, almond, blueberry and ricotta cake. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Mix the berries with the tablespoon of flour. In a medium bowl mix the flour, baking powder and salt with a hand whisk. Fold the ricotta and half the blueberries into the batter and scoop into the prepared tin.

Almond, blueberry and ricotta cake is one of the most favored of current trending meals on earth. It's easy, it's quick, it tastes delicious. It is enjoyed by millions every day. Almond, blueberry and ricotta cake is something which I've loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook almond, blueberry and ricotta cake using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Almond, blueberry and ricotta cake:

1. Make ready 375 g of blueberries.
2. Get 1/3 cup (80 ml) of maple syrup.
3. Take 330 g of caster sugar, plus extra 1 tbsp.
4. Get 1 of tsbp cornflour.
5. Take 200 g of unsalted butter room temperatur.
6. Take 1 tbsp of vanilla bean paste.
7. Make ready 3 of eggs.
8. Take of Finely grated zest of 2 lemons.
9. Get 120 g of almond meal.
10. Make ready 225 g of self-raising flour.
11. Prepare 150 g of firm ricotta, crumbled.

Beat eggs and sugar until frothy. Blend in melted butter, ricotta, sour cream, vanilla and lemon zest. Add flour mixture, mixing until combined then transfer to pan, top with blueberries and bake. In a large bowl, whisk together the sugar and oil.

Steps to make Almond, blueberry and ricotta cake:

1. Prehead over to 160 degrees celsius. Grease a 20 cm round cake pan and line base and side with baking paper..
2. Combine blueberries, maple syrup, 1 tbsp sugar and cornflour in a bowl, stirring to dissolve the cornflour. Pour over base of prepared pan.
   
   
3. Place butter and sugar in a stand mixer fitted with paddle attachment and beat until thick and pale.
   
4. Beat in vanilla, then eggs 1 at the time, beating well after each addition..
5. Beat lemon zest, the fold in almond meal and flour..
   
   
6. Fold through the ricotta..
   
7. Pour batter over blueberries and bake for 1 hour or until skewer inserted in the centre comes out clean..
   
   
8. Cool in pan for 10 minutes, then carefully invert onto a serving plate. Cool to room temperature before serving..
   

The mixture will be thick and gritty. Whisk in one egg at a time, then the ricotta, lemon zest and vanilla. Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Use an electric hand mixer to beat together the ricotta cheese, egg yolks, extract, and sugar until smooth.

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