1. Prepare the Cake Batter:
Beat the Eggs and Sugar:
In a large mixing bowl, beat the 4 eggs and 170 g sugar until the mixture is light and fluffy. This will help incorporate air into the batter, making the cake light and airy.
Add the Wet Ingredients:
Add 75 ml vegetable oil and 150 ml warm water to the egg and sugar mixture. Mix until smooth.
Combine the Dry Ingredients:
In a separate bowl, sift together 280 g flour and 2 teaspoons baking powder. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cake dense.
2. Prepare the Ricotta Filling:
Mix the Ricotta Filling:
In a separate bowl, combine 1 egg, 300 g ricotta, 30 g flour, and 50 g powdered sugar. Stir until smooth and creamy.
Add the Blueberries:
Gently fold the 200 g blueberries into the ricotta mixture. Be careful not to break the berries.
3. Assemble the Cake:
Prepare the Baking Pan:
Grease a 27×18 cm (10×7 inches) baking pan and line it with parchment paper.
Layer the Cake and Filling:
Pour the prepared cake batter into the bottom of the baking pan, spreading it evenly. Then, spoon the ricotta and blueberry mixture over the top of the cake batter. Use a spatula to spread the filling evenly, but don’t worry if it swirls into the batter slightly.
4. Bake the Cake:
Bake the Cake:
Preheat the oven to 180°C (360°F). Bake the cake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
5. Serve:
Cool and Dust with Powdered Sugar:
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar for an elegant touch.
Slice and Enjoy:
Slice the cake into squares or rectangles and serve. The combination of the fluffy cake, creamy ricotta, and juicy blueberries makes this dessert irresistible.
Serving Suggestions:
With a Cup of Tea or Coffee: This cake pairs wonderfully with a hot beverage, making it a perfect treat for afternoon tea or coffee time.
As a Dessert: Serve the cake after dinner as a light dessert. Its refreshing berry filling makes it a great option for a summer meal.
With Fresh Whipped Cream: For added indulgence, serve the cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Cooking Tips:
Use Room Temperature Ingredients: Make sure the eggs and ricotta are at room temperature for a smoother batter and filling.
Be Gentle with the Blueberries: When folding the blueberries into the ricotta mixture, do so gently to avoid crushing the berries and turning the filling purple.
Check for Doneness Early: Ovens vary, so start checking the cake at 35 minutes by inserting a toothpick in the center. If it comes out clean, the cake is done.
Make it Lighter: For a lighter version, you can substitute part of the vegetable oil with applesauce or use a low-fat ricotta cheese.
Variations to Try:
Add Zest for Extra Flavor: Add lemon zest or orange zest to the batter or ricotta filling for a citrusy twist that complements the blueberries.
Other Berries: If you don’t have blueberries, feel free to substitute with strawberries, raspberries, or blackberries for a different berry flavor.
Vegan Version: Replace the egg in the cake batter with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based oil and a vegan ricotta cheese substitute for a dairy-free version.
Almond Flavor: Add almond extract to the cake batter or ricotta filling for a nutty flavor that pairs wonderfully with the blueberries.
Conclusion:
This Blueberry Ricotta Cake is a simple yet elegant dessert that’s sure to impress your family and guests. The combination of light cake, creamy ricotta filling, and fresh blueberries makes for a delightful treat. Whether served at a party, as a snack, or at a special occasion, this cake will be loved by all.
Frequently Asked Questions (FAQs):
Can I make this cake ahead of time? Yes, you can bake the cake a day in advance and store it in an airtight container at room temperature. It will stay fresh for up to 3 days.
Can I freeze this cake? Yes, you can freeze the cake for up to 2 months. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight before serving.
Can I use other fruits in the filling? Yes, feel free to experiment with other fruits like strawberries, raspberries, or blackberries. You can also use sliced peaches or apricots for a different flavor profile.
What can I substitute for ricotta cheese? You can use cream cheese, cottage cheese, or mascarpone as alternatives to ricotta, but the texture and flavor may vary slightly.
Can I make this cake gluten-free? Yes, you can substitute the flour with a gluten-free flour blend. The texture will be slightly different, but it should still work well. Make sure to check the proportions for best results.
Can I add a streusel topping? Yes, if you prefer a crunchy topping, sprinkle a simple streusel made from flour, sugar, butter, and cinnamon over the cake before baking.
What if I don’t have a 27×18 cm pan? You can use a similar-sized pan, but if the pan is larger or smaller, you may need to adjust the baking time. If the pan is smaller, check for doneness a few minutes earlier.
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