This recipe is taken from my new favourite book ‘Honey & Co: The Baking Book’ which is written by Itamar Srulovich and Sarit Packer, two Israelis who have set up shop in London serving the food of their native country. This book is full of authentic recipes which are easy to reproduce. I was sold immediately by the amount of unusual (for me) flavour combinations, not spoiled by complicated techniques or expensive ingredients.
This cake falls into this category too. Blueberry & Hazenuts – who would’ve thought that it goes well together. And, of course, I’m a big believer in Ricotta, which keeps the cake extremely moist while hazelnuts bring flavour and texture, and it works very well with blueberries.
BLUEBERRY, HAZELNUT & RICOTTA CAKE
115g unsalted butter
1/2 teaspoon salt
zest of 1 lemon
175g ground hazelnuts
250g ricotta cheese
1 x 150g punnet blueberries
75g hazelnuts, roughly chopped
2 tablespoons demerara sugar
1. Preheat the oven to 180C. Butter the bottom of the 23cm cake tin, line with baking parchment and butter the sides.
2. Cream the butter and sugar with electric mixer until light and fluffy. Add the eggs, one by one. Add the salt, lemon zest and ground hazelnuts, mix until fully incorporated. Fold the ricotta and half the blueberries into the batter and scoop into the prepared tin. Top with the remaining blueberries and the roughly chopped hazelnuts, sprinkle with the demerara sugar.
3. Bake for about 55-65 minutes or until the cake has set. 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 plate.
4. The cake keeps well in the fridge up to 3-4 days, but it is best to bring it up to the room temperature before serving so you can enjoy all the flavours in full.