Ricotta, white chocolate and blueberry loaf cake

Published on 1 December 2014

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Method

Introductory photographs from the original

0 steps completed out of 12

1.Step 1 of 12
I crack the eggs into a mixer bowl, or a bowl for electric beaters, and add sugar.
2.Step 2 of 12
I start whisking and add vanillin.
3.Step 3 of 12
I sift flour and baking powder.
4.Step 4 of 12
In a bowl, I whisk ricotta by hand until creamy, add milk and grated orange zest.
5.Step 5 of 12
The cooled melted butter.
6.Step 6 of 12
I make a smooth cream.
7.Step 7 of 12
I gradually add it to the eggs, continuing to whisk.
8.Step 8 of 12
I gradually add flour and baking powder.
9.Step 9 of 12
I remove the mixer bowl and fold in the floured blueberries with a spatula.
10.Step 10 of 12
I add roughly chopped chocolate and squeeze in less than half of half an orange, mixing well.
11.Step 11 of 12
I pour into a buttered, floured loaf tin with parchment on the bottom.
12.Step 12 of 12
I bake at 180°C for about 40 minutes. If a skewer comes out dry, it is ready. I let cool and remove from the tin, then dust with icing sugar.