Italian Cake with Ricotta and Blueberries

Step 1

The eggs are separated into yolks and whites. Beat the egg whites with a pinch of salt.

Step 2

Add the egg yolks one by one while continuously beating. When the mixture turns white, add the sugar in portions, followed by the melted butter.

Step 3

The mixer does not stop when adding the strained ricotta. Add the grated peel and the juice of one lemon.

Step 4

The flour is sifted along with the baking powder and added in several portions to the rest of the products. A spatula is used when mixing them. Mix carefully, until a homogeneous mixture is obtained.

Step 5

Finally, the blueberries are added, which have previously been strained from the water they have released. Transfer the mixture into a greased and floured baking pan or mold.

Step 6

The cake is baked in a preheated oven at 360°F (180°C) for 50 minutes.

Step 7

When the fruit cake is ready, leave it to cool in the baking pan for 10 minutes, then remove and transfer it into a serving plate.

Step 8

It is decorated with lemon glaze, which is prepared, by mixing lemon juice and powdered sugar.

Step 9

The Italian Cake with Ricotta and Blueberries is ready.