Blueberry lemon ricotta tea cake from The European Cake Cookbook: Discover a New World of Decadence from the Celebrated Traditions of European Baking (page 132) by Tatyana Nesteruk

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on April 26, 2019

    Very good cake, both warm out of the oven and the next day. I wasn't quite sure what to expect with the somewhat unconventional recipe, which included a 335 degree baking temperature, 3 tablespoons of cornstarch, and four teaspoons of baking powder, but it turned out really great. Tall, flavorful, with a firm yet moist crumb structure, with a nice crispy edge around the perimeter. I think next time I'd add a bit more lemon zest to give it just a little more lemon flavor.

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