One of my favourite restaurants in London is Honey and Co. The restaurant is run by a husband and wife from the Middle East whose passion for food is evident in everything that they do.
I recently had dinner with some girlfriends and despite being wonderfully full from our mains, we all ordered desserts to share.
My favourite dessert from the night was their blueberry, hazelnut and ricotta cake. The texture was unlike anything I’d experienced before. Luckily Sarit and Itamar shared their recipe online and in their baking book. I made this for the first time recently for family and it proved so popular it won’t be the last.
Sarit and Itamar describe this cake as a cheese cake in disguise – it is something special that I hope you love as much as my friends and family do.
Blueberry, hazelnut and ricotta cake
- 115g unsalted butter
- 125g caster sugar
- 250g ricotta cheese (at room temperature)
- 25g plain flour
- 150g ground hazelnuts
- 1 punnet of blueberries (150g)
- 100g hazelnuts, roughly chopped
- 3 eggs
- 1 lemon - zested
- 1 tsp ground ginger
- 2 tbsp demerara sugar
- Pre-heat the oven to 180°c. Butter and line a cake tin with baking paper.
- Cream the butter and sugar together until pale and fluffy
- Add the eggs slowly, continue to mix as you go along
- Sift the flour into the bowl then add the salt, lemon zest, ground ginger, ground hazelnuts and fold together
- In a separate bowl whisk the ricotta until smooth (I didn’t do this on my first bake and the ricotta was a tad lumpy)
- Add the ricotta and blueberries in to the batter and mix gently
- Pour the batter into the tin and top with the chopped hazelnuts
- Finish by sprinkling with demerara sugar
- Bake for 50-60mins until the cake has set – you can check with the traditional skewer test
- If the cake isn’t done but you’re worried about the top burning, cover with a later of tinfoil and bake for a further 5-10mins
- Let the cake cool in the tin a bit before serving
- To store the cake place it in the fridge for 3-4 days – make sure you bring it back to room temperature before serving.