Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk*. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
Here were the selections for June 2019: Blueberry Lemon Ricotta Tea Cake, Raspberry Cremeschnitte, White Chocolate Raspberry Pistachio Mousse Cake, and Tiramisu Cake. Check out the posts...no one made the third option. I might have to try that; it was one of the boys' requests.Blueberry Lemon Ricotta Tea Cake
Blueberry Lemon Ricotta Tea Cake and Cupcakes
I opted for the first recipe because I had all of the ingredients and I ran out of time to be more adventurous. Interestingly this was the only one not selected by my trio when I first asked them to pick a cake. I also made this recipe into a tea cake and cupcakes.
- 3 C organic blueberries
- 1 C butter, softened
- 1 C organic granulated sugar
- 1 t pure vanilla extract
- zest from 2 organic lemons
- 4 large eggs
- 1 C whole milk ricotta cheese
- 2 C flour
- 1/2 C almond flour
- 3 t baking powder
- powdered sugar for dusting
- borage flowers for garnish, optional
- Also needed: cupcake liners, if making cupcakes
Preheat oven to 325 degrees F. Butter a baking dish or line cupcake follows with paper cups. Set aside.
In a large mixing bowl, cream together butter, sugar, vanilla, and lemon zest until lightened and fluffy, approximately 2 to 3 minutes. Add the eggs, one at a time, and mix well after each addition. Add in the ricotta and mix until the batter is creamy.
In another mixing bowl, combine the flour, almond flour, and baking powder. Sift the dry ingredients into the batter, then fold until just moistened. Fold 2-1/2 C blueberries into the batter. Pour into your baking dish or cupcake liners.
Scatter remaining blueberries over the top.
Bake until the cake is firm or a toothpick inserted into the center comes out clean. My cupcakes took about 25 minutes; my cake took about an hour.
Remove cake and cupcakes from the oven and let cool on wire rack.
Serve the cake warm with a dusting of powdered sugar. And, if you're using, scatter fresh borage flowers over the top before slicing.
I'm very excited about the July cakes. Stay tuned...
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