Italian Ricotta Blueberry Cake

I love using ricotta in baking. Ricotta is made from whey, the liquid that remains when curds have been formed and separated during a previous round of cheese-making. A true Italian ricotta therefore contains very little casein protein which tends to be what most people have sensitivities too. So possibly a little easier on the dairy sensitive tummy. 

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INGREDIENTS

BASE

  • 1 cup All-Purpose Flour

  • 3/4 cup coconut sugar

  • 1 1/4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/3 cup almond milk

  • 1/4 cup oil 

  • 1 large egg

  • zest of a lemon

  • 3/4 cup fresh blueberries

TOPPING

  • 2 large eggs

  • 1 1/2 cups ricotta cheese

  • 1/3 cup coconut sugar

  • 1/4 teaspoon vanilla

DIRECTIONS

Add dry base ingredients to wet base ingredients and scoop onto a greased 9inch springform pan. Add blueberries to the top.

For the topping, beat egg until fluffy and add the other ingredients. Top over the batter. 

Bake at 350 for 55-75 minutes or until the centre settles. Let cool and decorate the top to your liking and keep in the fridge. 

Adapted from @magnamangia