White chocolate, ricotta and blueberry cake
Total time: 2 hours
Serves: 8 generous slices
Ingredients
for the blueberry layer
Blueberries, 200 g (i use frozen)
Sugar, 100 g
Lemon juice, 1 tbsp
Cornstarch, 1 tbsp
for the cake
Sugar, 200 g
Butter, 150 g (softened)
Vanilla, 1 tsp (i used vanilla seeds from a vanilla bean, but use what you have)
1 egg
Ricotta, 100 g
White chocolate, 100 g (melted and cooled)
Lemon zest, 2-3 tsp
Flour, 175 g
Baking powder, 1 tsp
Optionally, you can serve the cake with creme fraiche or whipped cream mixed with vanilla.
This cake is baked in a 18 cm or 7 inch cake tin.
Method
Make the blueberry compote by combining the blueberries, sugar and lemon juice and cook over medium-high heat until the syrup has reduced, this should take about 7-8 minutes. I like to mash half of the blueberries while cooking and keep the other half whole. Remove from heat and stir in the cornstarch. Let the compote cool in the fridge (preferably in a shallow bowl or plate) while making the cake.
Melt the white chocolate and set aside to cool (not in the fridge, just on the counter).
Line the bottom of a (18 cm or 7 inch) baking tin with parchment paper and butter the sides.
Preheat your oven to 150 C (300 F).
Whisk suger and butter for 5 minutes. Add the egg and whisk for 2 minutes.
Add the ricotta and whisk until smooth, then the lemon zest and white chocolate and whisk again until smooth.
Add the flour and baking powder and whisk until combined.
Add 75% of the batter to a parchment lined baking tin, then add the blueberry compote, smooth it out a bit out, then add the remaining cake batter and smooth it out, without covering the blueberry layer completely from the sides. This will make more sense if you scroll down at take a look at the photos. :)
Bake at 150 C (300 F) for 50-55 minutes or until a toothpick comes out almost clean.
The cake will sink a bit in the middle while cooling down after baking, which is totally okay and is due to all the moisture from the blueberry compote.
Serve as is or with either creme fraiche or whipped cream mixed with vanilla.
Notes
The blueberry compote should be thick but easily spreadable after it has chilled.
If you realize that the compote is too thick after it has chilled, you can add 1/2 - 1 tbsp water and mix it in before adding it to the cake.
