Lemon + Blueberry Slice with Ricotta Icing

30 April, 2024

Whip up a slice of zesty sweet sunshine on a plate! This is the perfect afternoon pick-me-up kissed by citrus and blueberries cradled in a fluffy almond-coconut base, crowned with a velvety smooth ricotta icing that melts in your mouth.

Store leftovers (if there are any!) in the fridge for up to 3 days for guaranteed bliss in every bite.


Ingredients:

  • 1 ½ cups (160g) almond meal
  • ½ cup (45g) desiccated coconut 
  • ½ cup (60g) spelt flour, or flour of choice 
  • 1 tsp bicarb soda
  • 2 eggs
  • ½ cup maple syrup 
  • ⅓ cup lemon juice 
  • 1 tsp vanilla extract 
  • 2 tbsp lemon zest 
  • 1 cup blueberries 

For the icing: 

  • 1 ½ cups (300g) smooth ricotta 
  • 1 tbsp maple syrup 
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Lemon zest 

Method:

Preheat the oven to 170°C or 335°F. Line a square tin (20cm by 20cm) with baking paper.

In a large mixing bowl combine the almond meal, desiccated coconut, flour and bicarb soda. Whisk to combine and smooth out any lumps.⁠

In another mixing bowl, whisk together the eggs, maple syrup, lemon juice and vanilla.⁠

Pour the wet ingredients into the dry. Gently fold together using a spatula, you don’t want to overmix the batter. Add in the lemon zest and blueberries and fold again.⁠

Spoon the mixture into the lined tin. Bake in the preheated oven for 25 minutes. 

⁠Once the cake is cooked, allow to rest in the tin for 15 minutes before removing from the tin and cooling on a baking rack. 

Whilst the sliced is cooling, whisk together the ricotta, maple syrup, vanilla and lemon juice. Once the slice has cooled, spread the icing onto the top. Finish with some extra lemon zest. 

Keep any leftovers stored in an airtight container in the fridge for up to 3 days. ⁠