I always keep a box of fresh ricotta in my fridge. It is a very versatile ingredient used in both sweet and savory dishes.
This spring I made ricotta blueberries’ cake, which can be great for brunch, or as an afternoon bite, or as a light dessert. I like to serve it with blueberries’ compote. It is a light dish and it is easy to prepare.For the afternoon snack option I use a small cutter to make little portions. It makes this cake even more appealing by presenting it in a creative way.
- 190 g ricotta cheese |1/2 cup
- 110 g low-fat yogurt |1/2 cup
- 20 g caster sugar |1-1/2 tablespoon
- 20 g sifted flour |2 tablespoon
- 1/4 teaspoon vanilla extract
- 1 egg
- 1 teaspoon lemon juice
- 135 g blueberries
- Preheat oven to 180 C|350 F
- Lightly oil and line a base of a cake tin (preferably with a loose bottom) with a baking parchment. I used cake tin 20cm/8 inch and about 4cm|1-1/2 inch deep.
- Using an electric mixer, beat ricotta cheese until smooth. Add yogurt, egg yolk, vanilla and sugar. Mix well.
- Carefully stir in sifted flour.
- In other bowl beat egg white until soft peek, and carefully fold into ricotta mixture. Add blueberries and put the mixture into cake tin.
- Put cake tin in lower third of the oven. Bake until set, approximately 35 min. Turn off the oven and leave the cake to cool inside. If you don’t have a loose bottom tin, place a serving platter on top of the tin and invert both platter and tin simultaneously.
- Peel off baking parchment. Use a pastry cutter to cut cake of the size you require. Decorate with blueberries compote.
- 250 g blueberries
- 60 g granulated sugar|1/4 cup
- 50 ml water|1/4 cup
- Put the blueberries and the rest of the ingredients in a pan. Cook on a low heat, until the sugar dissolved.
- Bring to boil, than reduce the heat and continue to simmer until the fruit is tender, about 10 min.
- Leave the sauce to cool about 10 min. Serve hot or cold.