Mini Baked Lemon and Blueberry Ricotta Cakes

Credit: Whisk Media Group

Recipe by: Perfect Italiano
perfectitaliano.com.au

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Difficulty

Easy

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Mini Baked Lemon and Blueberry Ricotta Cakes

Ingredients

Method

Ingredients:

2 cups (300 g) self-raising flour 1 tsp. ground cinnamon ¾ cup (165 g) caster sugar 2 eggs ½ cup (125 g) unsalted butter, melted and cooled ½ cup (125 ml) milk Zest from 1 medium lemon 250 g tub Perfect Italiano™ Ricotta 125 g fresh or frozen blueberries

Method:

Preheat the oven to 180°C / 160°C fan-forced
Place 12 patty cases into a 12 hole, ⅓ cup muffin tray and set aside
Sift the flour and cinnamon into a large bowl. Add the caster sugar and mix well
Whisk together eggs, melted and cooled butter, milk and lemon zest. Fold in flour until just mixed through. Add Ricotta and ¾ of the blueberries. Fold through carefully, making sure to not overmix
Divide mixture amongst patty cases and top with the remaining blueberries
Bake for 25-30 minutes or cooked through. Stand for 5 minutes before removing from tin and cooling on a wire rack

Tips & Hints:

Turn these into a quick dessert by serving warm with extra berries and a spoonful of cream, creme fraiche or extra ricotta.
Make a double batch and freeze individually. Great for lunch boxes and family afternoon teas. To defrost, leave at room temperature for 10 minutes or microwave for 30 secs bursts until warm.