Ricotta Cakes with Blueberries & Lemon Curd

Ricotta Cakes with Blueberries & Lemon Curd



Shopping List:

250 gr self-rasing flour
130 gr butter, softened
50 gr caster sugar
5 tablespoons lemon curd
1 egg, free range please
250 gr fresh ricotta
Icing sugar
6 cake shapes (silicone moulds= 30 minutes baking/ muffin tray moulds 20 minutes)


* Preheat your oven to 175C.  Spray or grease your moulds, even the silicone ones. Mix the butter with the sugar en the lemon curd until well combined. Mix the egg and the ricotta through it. Gently fold the sieved flour through it with a pinch of salt.
It will be a very thick mixture.  Gently fold in the blueberries.

* Use two spoons to fill up your prepared moulds. Press the dough into it a little. Bake the cakes in the centre of your preheated oven for about 30 minutes. ( Muffin tin: 20 minutes) Right before you serve them, dust them with a little icing sugar. Best served luke warm. Nice starter for a dinner party!


                                                              "Enjoy"