Gooey Blueberry And White Chocolate Cake Recipe

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This cake is incredibly painful sensation and moist and the makes the total afternoon treat. Tossing the blueberries in cornflour prevents them bleeding into the cake batter.

The ingredient of Gooey Blueberry And White Chocolate Cake Recipe

  • 200g 2 cups frozen blueberries plus extra thawed to support optional
  • 1 tbsp cornflour
  • 225g 1 1 2 cups self raising flour
  • 1 tsp baking powder
  • 200g unsalted butter chopped at room temperature
  • 220g 1 cup caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 240g 1 cup ricotta
  • 2 tbsp milk
  • 100g white chocolate chopped
  • icing sugar to dust

The Instruction of gooey blueberry and white chocolate cake recipe

  • preheat oven to 170c 150c fan forced grease an 11 x 23cm loaf pan base measurement line taking into consideration baking paper allowing the paper to overhang the 2 long sides
  • place the blueberries in a bowl and toss considering the cornflour set aside until required
  • sift the flour baking powder and a pinch of salt into a separate bowl set aside until needed
  • use electric beaters to beat the butter sugar and vanilla in a bowl until weak and creamy add the eggs 1 at a time beating with ease after each addition build up the ricotta and emphasis until with ease combined go to the flour mixture in batches substitute subsequently the milk beating until combined
  • use a large metal spoon to fold the blueberry merger and chocolate into the batter transfer to the prepared pan bake for 1 hour 20 minutes or until a skewer inserted in the centre of the cake comes out clean set aside in the pan for 10 minutes to cool slightly further on turning onto a wire rack to cool completely
  • dust the cake subsequent to icing sugar cut into slices relieve sustain gone additional supplementary blueberries if using

Nutritions of Gooey Blueberry And White Chocolate Cake Recipe

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