Ricotta cakes served with blueberries and honey yoghurt – Food & Home Magazine
Ricotta cakes served with blueberries and honey yoghurt are golden, fluffy delights. These cakes are absolutely perfect for a cheerful breakfast.
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Ingredients
- 210g (1½ cups) self-raising flour
- 100g castor sugar
- 4 large eggs
- 375ml (1½ cups) buttermilk
- 200g ricotta, crumbled
- 30ml (2 tbsp) olive/avocado oil
- 100g blueberries or any other berry, to serve
- 6 fresh figs, halved to serve
- 250ml (1 cup) Bulgarian yoghurt, to serve
- honey, to serve
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