Fluffy Blackberry, Lemon & Ricotta Loaf

Ingredients:

160g unsalted butter, softened

345g (1½ cups) caster sugar

400g fresh ricotta, drained
3 eggs, at room temperature

2 tsp vanilla extract

Finely grated zest and juice of 1 small lemon, plus extra zest to garnish

195g (1½ cups) gluten-free self-raising flour, sifted

125g blackberries, plus extra to garnish

Glaze

155g (1¼ cup) pure icing sugar, sifted

1 tsp freshly squeezed lemon juice

1 egg white

Method:

Preheat the oven to 160°C (fan-forced) and grease a 25 cm x 13 cm loaf tin with butter.

Place the butter and caster sugar in the bowl of an electric mixer fitted with the paddle attachment and beat for 5 minutes or until light and fluffy. Scrape down the side of the bowl, add the ricotta and beat for 5 minutes to create an airy batter. Beat in the eggs, one at a time, until fully incorporated. Add the vanilla, lemon zest and juice and beat until combined, then mix in the flour until just incorporated. Fold in two-thirds of the blackberries.

Pour the batter into the tin and scatter on the remaining berries. Bake for 50-60 minutes or until an inserted skewer comes out clean. Cool in the tin, then turn out onto a platter.

To make the glaze (if using), whisk together the icing sugar, lemon juice and egg white. Immediately pour over the cooled cake. Garnish with extra blackberries and lemon zest.