Blueberry, hazelnut & ricotta cake


  • 115g unsalted butter
  • 125g caster sugar (I used instead about 60ml organic agave sirup)
  • 3 eggs
  • 25g plain flour
  • 1/2 teaspoon salt
  • zest of 1 lemon
  • 1 teaspoon ground ginger
  • 150g ground hazelnuts
  • 250g ricotta cheese
  • 150g blueberries
  • 100g hazelnuts (roughly chopped)
  • 2 tablespoons demerara sugar


Step 1
Preheat the oven to 180ΒΊC/160ΒΊC fan/gas mark 4 and butter the bottom of a cake tin (23cm/9 inch) and line with baking parchment.
Step 2
Cream the butter and sugar together until light and fluffy. Then add the eggs, one at a time, and make sure each is well combined before adding the next. Add in the flour, salt, lemon zest, ground ginger and ground hazelnuts and mix until fully incorporated.
Step 3
Fold the ricotta and half of the berries into the batter and scoop into the tin. Top with the remaining blueberries and chopped hazelnuts, and sprinkle with the demerara (brown raw sugar).
Step 4
Bake for about 55 minutes or until the blueberries have exploded a little and the hazelnuts are golden. Allow to cool before serving and fully enjoy it!