Tales: 1st Attempt at making a TikTok Blueberry Ricotta Cake

A few days ago, while cruising around TikTok, I came across a user by the name of Angelo Coassin who has a TikTok account called cookingwithbello. I came across his Blueberry Ricotta Cake video that looked so delicious and easy. I promptly saved this video and was gassed up with excitement thinking that I could replicate this cake. But I was not thinking of all the times I had tried receipts from TikTok that didn’t pan out that well. I had a ton of blueberries that I didn’t want to waste, so I went out and got ricotta.

For more about this receipt check out Angelo Coassin TikTok account called cookingwithbello. His blueberry ricota cake has about 1.4 millions views, so I wasnt the only person who loved the video.

@cookingwithbello

BLUEBERRY RICOTTA CAKE 😍 Written recipe and measurements are on the link! 🥰❤️🇮🇹 #cake #blueberry #foodtok #familyrecipe #italian Thank you @pinacooks for the beautiful idea 😋

♬ Mambo Italiano – Dean Martin
cookingwithbello Blueberry Ricotta Cake

Look at my ricotta cake with blueberries. Looks good doesn’t it! Well, it was a less than stellar execution as my cake turned out extremely cracked and a bit uncooked inside. Take a lesson from me and follow the receipt exactly as-is only deviated to add frills such as whipped cream or powdered sugar.

My Blueberry Ricotta Cake

One can say I got carried away with this receipt because I didn’t have the exact measurements, and for some reason, I couldn’t locate the instructional link when it was time to make this delight, so I winged it, and this is what I got.

cookingwithbello Blueberry Ricotta Cake . Click the “See full recipe” link to see instructions

This cake takes 10 minutes to prepare and 50 minutes to bake.

Receipt Listing

  • 3 eggs
  • 250g / 1 cup + 1 tbsp ricotta
  • 1 tsp vanilla or almond extra
  • ½ lemon
  • 1 zest of lemon
  • 200g / ¾ cup sugar
  • 200g / ¾ cup flour
  • 2 tsp baking powder
  • Pinch of salt
  • 225g / 1 cup + ½ tbsp blueberries
  • 100g butter / ½ cup (melted)
  • Preheat oven to 170C/350F

Following the instructions, I mixed the ricotta with three eggs, lemon zest, lemon juice, and vanilla extra.

I then mixed the dry ingredients separately, combing the flour, salt, sugar, and baking powder. 

I slowly transferred (dry mix) it to the bowl with the wet ingredients until it mixed into a creaming batter. Doing it this way allows you to gauge the dry and wet ingredients ratio to ensure your consistency isn’t too thick or thin.

Side Note

My Ricotta Cake didn’t come out as excepted because I didn’t follow the measurements. I added too much flour which caused the center to remain uncooked, the top cracked, and wasnt as moist as the vidoe.

The last step is to add the blueberries. You can cover your blueberries in flour or powdered sugar, so they don’t all sink to the bottom of the pan.

I then placed the mixture into a baking pan lined with parchment paper.

Bake for about 50 minutes to one hour.

This would have been a much tastier cake if I had followed the receipt, but I decided to do my own thing and ended up with a dense cake with a very compact and undercooked center.  

First attempt down. I will try this again!

4 Comments Add yours

  1. Still your cake looks delicious 😉

    Like

    1. I am going to try it again this weekend

      Liked by 1 person

  2. Rowena says:

    I think it still looks delish!

    Like

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