Ricotta Cake with Blueberry Topping
Moist and springy, balanced between the creaminess of the ricotta and the tartness of the blueberries. Orange zest perfumes the whole crumb.
Sift the ricotta before it goes in. It always carries small lumps, and in a cake they stay as dense damp spots rather than disappearing into the batter.
The whites are beaten separately and folded in — that is the entire lift here, so fold rather than stir.
Ingredients
- 150 g soft butter
- 175 g sugar
- 3 egg yolks
- 3 egg whites
- 250 g fresh ricotta
- 160 g all-purpose flour (plain flour)
- 10 g baking powder
- Zest of 1 orange
- 200 g thawed blueberries
- 100 g fresh blueberries
Method
- 1
Beat the butter with the sugar to a cream. Add the yolks, the sifted ricotta and the sifted dry ingredients (flour and baking powder). Sifting the ricotta matters: its lumps do not disappear into the batter.
- 2
Beat the whites to stiff peaks and fold them into the mixture with lifting movements, to keep the air in the batter.
- 3
Pour into a buttered and floured 22 cm round pan.
- 4
Bake in a preheated oven at 175 °C for about 40 minutes, or until the surface is golden.
- 5
For the topping: mix the thawed blueberries with the fresh ones in a bowl.
- 6
Once the cake is cold, set it on a plate and cover the surface with the blueberry mixture before serving.
The Ricotta Universe: Freshness and Flavor in Every Recipe
Mild, delicate and enormously versatile, ricotta is the star of our family table. We take you step by step through everything you can make with it, from traditional savory dishes of the Mediterranean to Slavic and regional baking. With tips on handling, draining and baking so that every one of them comes out right.
