Ricotta, lemon, almond and blueberry cake with blackberry cream

I made this as a gluten-free dessert for a Boxing Day lunch with my mum and sister.  It's so light and seems to get even better after a day or so in the fridge.

Ingredients

4 oz unsalted butter, softened
7 oz caster sugar
1 tsp vanilla bean paste
Grated zest of 1 lemon
4 eggs, separated and at room temperature
8 oz ground almonds
10 oz ricotta

6 oz blueberries

For the blackberry cream

300ml double cream

3 tbsp icing sugar (plus extra for dusting)

250g blackberries

Method

1. Heat oven to 160°C and grease and line the base and sides of an 8” round cake tin.
2. Place the butter, three quarters of the caster sugar, vanilla and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy.
3. Scrape down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined.
4. Add the ground almonds and beat to combine.
5. Fold the ricotta through the almond mixture. 
6. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form.
7. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form.
8. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites.
9. Pour the mixture into the prepared cake tin, smooth the top with a palette knife and stud the top with blueberries.
10. Bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin.
11. To make the frosting, place the cream in a large mixing bowl and sift in the icing sugar.  Beat until thick and of spreading consistency.
12. Scrunch a small handful of the blackberries into the cream and swirl very lightly into the mixture.
13. Once the cake is completely cool, transfer to a cake stand and spread with the blackberry cream.
14. Decorate with the remaining blackberries and dust with icing sugar to serve.

Adapted from the Cakelets and Doilies blog.