After three incredible weeks travelling from cities to coasts around Europe, I returned to a plethora of magazines, articles and cut outs waiting for me – all food related.

The Guardian Cook supplement lay on top with a cake standing on the cover. A cake covered in hazelnuts, blueberries and demerara sugar that you know just from sight will provide a crunchy sweet topping and a satisfying sound when cutting a slice.

The recipe comes from Honey and Co. Their Middle Eastern inspired café/restaurant in London provides an amazing selection of baked goods, often comprising of a nutty base and a fruity topping. I remember gazing in envy at the woman sat next to me eating a cheesecake made up of thin coils of pastry, a light creamy filling and topped with bright blueberries and crushed nuts. This recipe is essentially the sponge form of the cheesecake I’ve wanted to indulge in ever since.

The cake has a really light texture because of the ricotta cheese and ground nut base, it has very little flour in it. The blueberries give it a sweet flavour and there’s a subtle hint of lemon in every bite. The perfect addition to an evening watching the GBBO.

ricotta

(I’ve changed the recipe to use brown rice flour to make it gluten free but plain flour is used in the original recipe)

The Recipe

115g butter
125g caster sugar
3 eggs
25g brown rice flour
1/2 tsp salt
Zest of 1 lemon
1 tsp ground ginger
200g hazelnuts (150g ground)
250g ricotta cheese
150g blueberries
2 tbsp demerara sugar

– Pre heat the oven to 160 degrees celsius. Grease and line a 23cm-diameter cake tin with greaseproof paper.
– Cream the butter and sugar until light.
– Add the eggs, mixing after each one the prevent it curdling.
– Add the flour, salt, lemon zest, ginger and ground hazelnuts.
– Add the ricotta and half of the blueberries and pour into the tin.
– Top the cake with the remaining blueberries, the remaining hazelnuts chopped up and the demerara sugar.
– Bake for 55 minutes.
– Perfect eaten warm with a cold glass of milk.