Almond, Ricotta & Blueberry Cake
Can you almost taste it? How divine does @nickyward86 Almond, Ricotta & Blueberry Cake look! Even better that it's Gluten-Free & made in one bowl!
Almond, Ricotta & Blueberry Cake
Rated 3.8 stars by 12 users
Category
Dessert
Servings
9
Can you almost taste it? How divine does @nickyward86 Almond, Ricotta & Blueberry Cake look! Even better that it's Gluten-Free & made in one bowl!
Nicky Ward @nickyward86
Ingredients
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250g light ricotta
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1/3 cup light extra virgin olive oil
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2 free range eggs
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1/4 cup caster sugar (or sugarfree substitute)
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Zest of one large lemon
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1 1/2 tsp baking powder
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2 cups almond meal
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125g blueberries (can use frozen)
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1/4 cup flaked almonds
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Greek-style yoghurt, to serve
Directions
Preheat oven to 190°C.
Line a square cake tin with baking paper.
Place ricotta, oil, eggs, and sugar in a large mixing bowl and whisk until well combined.
Add in lemon zest, almond meal and baking powder and fold to combine.
Gently fold in the blueberries.
Pour batter into lined tin and sprinkle with almonds.
Bake for 40 minutes or until lightly golden and the top springs back when pressed lightly.
Cool completely in tin.
Slice into 9 squares and serve with a dollop of greek yoghurt.
Great recipe! It’s high in protein and delicious. This cake is good for breakfast or anytime of day. If you have a sweet tooth, you could add more sugar. I used monk fruit sugar replacement, and it worked perfectly.
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