Usually we are not sweets eaters but we can’t say no to a home-made dessert.
The advantage of a home-made sweet is that you can control how sweet or buttery you wish your dessert to be.
If you’re in the mood for an easy, not so sweet but super moist cake, try my blueberries and ricotta plum cake.
If you try it, you’ll love it 😉
Ingredients for a plum cake mold (loaf pan) of dimensions 20 x 10 cm (8×4 inch)
- 15-20 blueberries
- 2 eggs at room temperature
- 90 g of granulated sugar
- 50 g of melted butter
- 2 tablespoons of milk
- 125 g of ricotta cheese
- 125 g of flour
- zest of 1 orange
- a few sea salt caramel baking chips
- 1/2 vanilla bean or 1/2 teaspoon of vanilla paste with seeds
- 1/2 sachet of baking powder (8 g)
- A pinch of salt
Directions:
To make the blueberries and ricotta plum cake, start whipping with an electric hand mixer the eggs in a big enough bowl with a pinch of salt until fluffy, then add the sugar and whip until you get a light and frothy mixture.
Add the melted butter at room temperature, milk, orange zest, vanilla seeds and ricotta. Stir until blended, then add the sifted flour and baking powder.
Alternatively, you can perform the same operations in the bowl of the food processor, only that I don’t have it.
Make sure that the mixture is homogeneous, add a few sea salt caramel baking chips, stir gently and pour it into the plum cake pan suitably buttered and floured. Level with the back of a spoon and arrange the blueberries on the surface.
Bake in the preheated oven at 180° for 40 minutes, checking if it’s done with a toothpick that must come out clean.
Remove from the oven and let it cool.
And since one of our friend joined us for lunch, I even did not have time to take photos of the cake until this remained
The moisture from the ricotta cheese and that drops of melted sea salt caramel, simply heaven! Slice after slice, you can’t stop 😋
Well, means I have a reason to make it again 😉
Blueberries and Ricotta Plum Cake
Ingredients
- 15-20 blueberries
- 2 eggs at room temperature
- 90 g granulated sugar
- 50 g melted butter
- 2 tbsp milk
- 125 g ricotta cheese
- 125 g flour
- 1 orange zest
- few sea salt caramel baking chips
- ½ vanilla bean or 1/2 teaspoon of vanilla paste with seeds
- ½ sachet of baking powder (8 g)
- 1 pinch salt
Instructions
- To make the blueberries and ricotta plum cake, start whipping with an electric hand mixer the eggs in a big enough bowl with a pinch of salt until fluffy, then add the sugar and whip until you get a light and frothy mixture.
- Add the melted butter at room temperature, milk, orange zest, vanilla seeds and ricotta. Stir until blended, then add the sifted flour and baking powder.
- Make sure that the mixture is homogeneous, add a few sea salt caramel baking chips, stir gently and pour it into the plum cake pan suitably buttered and floured. Level with the back of a spoon and arrange the blueberries on the surface.
- Bake in the preheated oven at 180° for 40 minutes, checking if it’s done with a toothpick that must come out clean.
- Remove from the oven and let it cool.Enjoy it!
Home-made sweets are the best!
And you can also have some fun in the kitchen
Have a wonderful weekend all!
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