FOOD
BAKE MY DAY
Need inspiration for weekday breakfasts, lunchbox fillers or teatime treats? Edd Kimber’s new book, Small Batch Bakes, offers plenty of low-cost ideas
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BLUEBERRY HAZELNUT RICOTTA SNACK CAKE
Serves 4-6 Takes 1 hour 5 minutes
“Rye flour is a secret weapon in baking, because it boosts the flavour of everything it’s added to. This cake is ricotta-based, meaning it will stay moist for days. Perfect when you want something quick and easy.”
INGREDIENTS
• Butter, for greasing
• 50g/2oz plain flour
• 50g/2oz wholemeal rye flour
• ¾ tsp baking powder
• ¼ tsp bicarbonate of soda
• 1¼ tsp fine sea salt
• 125g/4½oz caster sugar
• 85g/3½oz ricotta cheese
• 1 large egg
• 25g/1oz hazelnuts, chopped
• 125g/4½oz blueberries
• Demerara sugar, for sprinkling (optional)
1. Preheat the oven to 180°C, 350°F, Gas 4. Grease a 23x13cm/ 9x5in loaf tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal binder clips.