blueberry hazelnut ricotta cake

blueberry hazelnut ricotta cake

• 17 Aug 2020

I've been enjoying the cookalong instagram posts from Honey and Co, 2 married chefs who are based in London. While hunting down some of their recipes I spied this recipe for a blueberry hazelnut ricotta cake. 




I love anything ricotta and as blueberries are plentiful at the moment it was an easy decision to try out the recipe. I bought a punnet of blueberries at the fruit shop and set to work.



There is very little flour in the recipe so I decided to make the cake gluten free.



Here's the recipe for you which I adapted from 'Honey and Co' by Itamar Srulovich and Sarit Packer. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20ºC. 



Blueberry hazelnut ricotta cake - makes a 20 cm round cake.
Ingredients
85 grams unsalted butter
85 grams caster sugar
1 tsp lemon zest
2 eggs
17 gms GF plain flour
¼ tsp salt
¾ tsp ground ginger
100 grams toasted ground hazelnuts
170 grams ricotta cheese
1 punnet (125g) blueberries 
70 grams hazelnuts, skins removed roughly chopped
1 tbs raw sugar

Method
Preheat the oven to 180°C. Grease and line the base of a 20 cm cake tin with baking paper.

Cream the butter, sugar and lemon zest together until light and fluffy. 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, ground ginger and ground hazelnuts and mix until fully incorporated. Fold the ricotta and half the blueberries into the batter and spoon into the prepared tin. Top with the remaining blueberries and the roughly chopped hazelnuts, and sprinkle with the raw 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.



This went down well at work but next time I'd use a combination of almond meal and hazelnut meal to tame the hazelnut flavour a little. This cake set the wheels in motion and there is another hazelnut and ricotta cake coming your way soon.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian