Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 2 out of 4
10 Ingredients
- 250grams smooth ricotta
- 3/4 cup caster sugar
- 1/3 cup light extra virgin olive oil
- 2 Woolworths free range eggs
- 2 lemons, zested
- 2 cup almond meal
- 1 1/2teaspoons baking powder
- 125grams blueberries
- 1/4 cup flaked almonds
- 1/2 cup Greek-style yoghurt
Nutrition per serving
1920kJ / 460Cal
1920 Kilojoules or 460 Calories
22% of daily energy intake*
Protein
13.6grams
Fat
32.9grams
Carbs
27.2grams
Sugars
25.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking for a delicious gluten-free cake recipe? This elegant blueberry cake uses ricotta and almond meal which give it an exquisite texture and flavour.
Method
Step 1 of 3
Preheat oven to 190°C/170°C fan-forced. Grease a 20cm round cake pan. Line base and side with baking paper.
Step 2 of 3
Place ricotta, sugar, oil, eggs and zest in a large bowl, then whisk until combined. Add almond meal and baking powder, then stir to combine. Fold in blueberries.
Step 3 of 3
Pour batter into pan and sprinkle with almonds. Bake for 40 minutes or until golden and top springs back when pressed lightly. Cool completely in pan. Slice and serve with yoghurt.
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