Ricotta cake

Preheat the oven to 180°C (350°F). Line a springform pan with parchment paper.

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

. Rub the zest with sugar well to absorb all the citrus flavors.

Add ricotta and yogurt and mix thoroughly.

Add the eggs and vanilla, and whisk until well combined.

Gradually add the dry ingredients and fold gently, then fold in the melted butter.

Pour the batter into the prepared pan and scatter almond flakes if using.

Bake for 50-60 minutes, then cool in the pan for 5 minutes before removing and allowing to cool completely on a wire rack.

Serve with homemade blueberry sauce and fresh cream.

- 2 cups frozen (or fresh) blueberries - 1/3 cup water - 1/4 cup granulated sugar (white or coconut sugar works fine) - 1 cup fresh or frozen blueberries - 2 tbsp water - 2 tbsp sugar - A squeeze of lemon juice - 1 tsp cornstarch dissolved in a little water

1. In a small saucepan, combine blueberries with sugar, water, and lemon juice. 2. Cook over medium-low heat until it starts boiling and the blueberries begin to burst. 3. Let it simmer for a few minutes. 4. Dissolve the cornstarch in water and add to the sauce, continuing to cook for a few more minutes until a thick sauce forms.