225g olive oil spread, plus extra for greasing
250g caster sugar
6 free-range eggs, separated
250g ground almonds
75g plain flour, plus extra for dusting
6 lemons, juice and zest
Preheat the oven to 150C/Gas 2.
Cream the spread and sugar together in a large bowl until pale and fluffy. Add the egg yolks one at a time and beat in well, and then fold in the ground almonds and flour. In a separate bowl, whisk together the ricotta, lemon juice and zest.
Fold this into the cake mixture. In another clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Gently fold the egg whites into the cake mixture and then carefully mix in the blueberries.
Grease and flour a 25cm cake tin. Spoon the mixture into the tin, transfer to the oven and bake for about 45-50 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
|Calories: 314||Fat: 22g||Saturates: 4g||Total Sugar: 18g||Salt: 0.3g|