Cake with RiCcotta Valcolatte and Blueberries

For a cake | 15 minutes preparation | 50 minutes of cooking

  • 220 g of flour 00
  • 150 g of whole cane sugar
  • 1 sachet of baking powder
  • 3 eggs
  • 250 g of Valcolatte RiCcotta
  • 100 ml of seed oil
  • 150 g of fresh blueberries
  1. In a bowl, mix the flour, baking powder and sugar. Separately, beat the eggs and stir in the ricotta a little at a time using an electric whisk. Add the oil and mix well.
  2. Add the liquid mixture to the dry one and mix until you no longer see traces of the flour. Add just over half of the blueberries to the mixture, stirring gently so as not to break them.
  3. Pour the mixture into a lightly greased and floured 20-inch hinged pan. Distribute the remaining blueberries on the surface of the cake, pressing gently.
  4. Bake for about 50 minutes at 170 ° C or until the cake is cooked in the center by doing the toothpick test.
  5. Remove from the oven and allow to cool.
  6. Remove the cake from the mold and let it cool on a wire rack.