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!
