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  • Jul 23rd 2021
  • 0 comment


  • 500g blueberries
  • 1/3 cup maple syrup
  • 3/4 cup caster sugar (goes with butter), plus extra 1 tbs (goes with blueberries)
  • 1 tbsp cornflour
  • 200g unsalted butter, softened
  • 1 tbsp vanilla bean paste
  • 3 eggs
  • Zest of 2 lemons, grated
  • 1 cup  almond meal
  • 1.5 cups self-raising flour, sifted
  • 200g ricotta, crumbled


  1. Preheat oven to 180°C
  2. Grease a 20cm round cake pan. Line the base and sides with baking paper
  3. Add the blueberries, maple syrup, sugar and cornflour into your stand mixer bowl, and mix gently with a spoon to dissolve all the cornflour. Pour over the base of your prepared pan.
  4. Place butter and sugar in a stand mixer bowl fitted with the flat beater attachment and cream until thick and pale. Add in the vanilla, then add eggs 1 at a time, mixer well after each addition.
  5. Add in the lemon zest, and gently fold in the almond meal.
  6. Attach the KitchenAid® Sifter + Scale Attachment to your stand mixer. Add the self raising flour to the ingredient hopper. Turn the mixer to low speed, open the ingredient valve, and sift the flour into the mixer bowl. Remove the sifter + scale attachment.
  7. Fold through the ricotta.
  8. Pour batter over the blueberries and bake for 1 hour and 30 minutes/
  9. Cool in pan for 10 minutes, then carefully invert onto a serving plate. Cool to room temperature before serving.