Passionfruit Blueberry Ricotta Cake with Lemon Cream Recipe
Cake can be made a day ahead. Keep covered in the fridge. Blueberries can be replaced with raspberries, for a change.
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Cooking tools:
- Springform pan
- Parchment paper
- Hand mixer
- Mixing bowl
- Sifter
- Spatula
- Spoon
- Oven
- Cooling rack
- Measuring cup
- Measuring spoon
- Serving bowl
- Serving platter
Ingredients
- 125g unsalted butter, chopped, at room temperature
- 1 cup caster sugar
- 2 tsps vanilla extract
- 3 eggs, room temperature, separated
- 200g smooth ricotta
- 200g punnet blueberries
- 1/3 cup fresh passionfruit pulp, plus extra to serve
- 3/4 cup self-raising flour
- 300ml tub thickened cream
- 1/2 cup lemon curd
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