BLUEBERRY, HAZELNUT & RICOTTA CAKE

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BLUEBERRY, HAZELNUT & RICOTTA CAKE

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Ingredients

115 grams unsalted butter
125 grams Caster Sugar
3 Eggs
25 grams plain flour
1/2 teaspoon table salt
1 lemon zest only
1 teaspoon ground ginger
150 grams ground hazelnuts
250 grams ricotta cheese
1 punnet blueberries 150 grams
100 grams hazelnuts roughly chopped
2 tablespoons demerara sugar
  • Medium

Ingredients

Directions

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Recipes are  nomads:  they travel from  one  person to the next and,  like  Chinese whispers, they change a bit each  time they pass.  We don’t know where this recipe started its journey,  but  it came  to us  from  Laura Jane,  a  wonderful Australian baker with whom we worked for a spell.  She used to bake  it with chocolate flakes – delicious – which we  changed to blueberries.  This  is  in  fact a  cheesecake in disguise. The ricotta keeps it extremely moist and juicy while the ground hazelnuts bring texture and  flavour, and  work  terrifically well with the fruit. After you have made it once  or twice, why not experiment with the fruit-nut combo – walnut and date perhaps, or strawberry and  almonds?

Recipe from the book “Honey & Co” by Itamar Srulovich and Sarit Packer. Hodder & Stoughton 2015

  1. Preheat the oven  to 180°C/160°C fan/gas mark 4.
  2. Butter the bottom of a 23cm (9 inch) cake tin, line with baking parchment and butter the sides.
  3. Cream the butter and sugar together until light and fluffy – you can use an electric mixer with a paddle  attachment or do it by hand  with a large spatula.
  4. Add the eggs one at a time, making  sure each is well combined before adding  the next.
  5. Scrape down the sides of the bowl.
  6. Add the flour, salt, lemon zest, ground ginger and ground hazelnuts and mix until fully incorporated.
  7. Fold the ricotta  and half the blueberries into the batter and scoop into the prepared tin.
  8. Top with the remaining blueberries and the roughly chopped hazelnuts, and sprinkle with the demerara sugar.
  9. 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.
  10. 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.
  11. 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.

Makes a 23cm  (9 inch) round cake.Honey & Co Baking jacket image edit

Sarit Packer Itamar Srulovich

When you walk by Honey & Co.’s restaurant in Fitzrovia, the front window display is a parade of pastry that slows the walk of passers-by to a crawl, as their gaze is drawn to the cakes, loaves, and cookies. These are the creations of husband-and-wife team Sarit Packer and Itamar Srulovich.

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