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Blueberry, Lemon & Ricotta Tea Cake

You just cannot go improper with a slice of easy cake for afternoon tea and this petite blueberry, lemon and ricotta tea cake is ideal for it. Moist lemon, ricotta and olive oil sponge stuffed with juicy blueberries. A match manufactured in heaven! Making use of a 7″ cake tin gives a great, deep cake that isn’t too huge for just a several men and women.


The only equipment you require for this cake is a 7″ springform cake tin. I often use springform tins as they are much simpler to release the cake from. My favourite is the Tala Functionality 18cm Cake Tin. Tala’s bakeware is major gauge and never warps. Tremendous non-adhere far too!

Recipe Modifications

Gluten-absolutely free: Swap the simple flour for a 1:1 gluten-cost-free flour blend.Dairy-cost-free: Swap the ricotta for coconut yoghurt. Vegan: Swap the ricotta for coconut yoghurt and the eggs for two flax eggs. Blend 2 tbsp ground flax with 5 tbsp water and permit sit for 5 minutes.Berries: This cake is also mouth watering with raspberries.

Blueberry, Lemon and Ricotta Tea Cake

Fluffy, moist lemon and olive oil sponge loaded with juicy, new blueberries. A petite cake best for summer afternoon tea.

Components1.25 cups basic flour3/4 cup golden caster sugar2 large eggs1/3 cup olive oil1/2 cup ricotta1 lemon zest and juice of1 tsp vanilla extract1 tsp baking powder1/2 tsp baking soda1/2 tsp salt1.5 cups blueberries

InstructionsPreheat the oven to 180c/350f. Grease a 7″ springform cake tin with olive oil.Mix collectively all of the ingredients, apart from the blueberries, in a large bowl or a stand mixer right until very well blended.Pour the batter into the well prepared tin and clean out.Sprinkle the blueberries over the major of the cake.Bake for 35-45 minutes, right until a toothpick inserted into the centre comes out clear. If your cake is browning way too speedily on top, tent a piece of foil about it and go on cooking.Remove from the oven and permit to neat in the tin.Launch from the tin, slice and provide.

NotesStorage: leftover cake will retain in an airtight container for 2 days at area temperature or 4 in the fridge.

I hope that you favored this recipe! Let me know down under what you feel, you may perhaps also like my Lemon & Raspberry Cheesecake Pots.

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