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Lemon Blueberry Poke Cake
Ingredients
  • subheading: For the cake sponge:
  • 3 Medium Eggs , yolks and whites separated
  • ½ cup Granulated Sugar (100g)
  • 1 cup All-Purpose Flour (140g)
  • 1½ tsp Baking Powder
  • ¼ cup Sunflower Oil (60ml)
  • ¼ cup Water (60ml)
  • subheading: For the blueberry sauce:
  • 2 cups Frozen Blueberries (300g)
  • ¾ cup Granulated Sugar (150g)
  • ½ Lemon , juice only
  • ¼ cup Water
  • subheading: For the ricotta layer:
  • 8 ounce Ricotta (225g)
  • 8 ounce Mascarpone (225g)
  • ½ Lemon , juice only
  • ½ cup Powdered Sugar
  • subheading: Optional:
  • 1 cup Fresh Blueberries (125g)
  • Lemon Zest
Steps
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