Citrus Ricotta Cake
Ingredients
- 180g Valio Unsalted Butter, softened
- 225g caster sugar
- Grated zest 2 lemons
- Grated zest and juice 1 orange
- 375g ricotta
- 4 Le Naturelle Eggs
- 225g self-raising flour
- 150g Mackays Lemon Curd
- Icing sugar and fresh blueberries to serve
Method
- Start by lining a 22cm cake tin with baking paper.
- Beat together the butter, zests and sugar till light.
- Add in the eggs one by one, then stir in the ricotta. Fold in the flour and the orange juice.
- Spoon half of the batter into the tin and add the lemon curd in spoonful’s randomly.
- Cover with the remaining batter and swirl together using a knife.
- Bake in the oven at 160°C for 45-55 minutes or until cooked through.
- Serve decorated with blueberries on top and dusted with icing sugar.
