"This cake is a celebration of Spring. It’s sweet, simple, moist and dense, a combination between a delicate cake and a rich creamy cheesecake. Made in 1 bowl and hand-mixed in 5 minutes without all the extra fuss.
The rich ricotta provides the cake with perfect moisture and density, the addition of lemon juice makes the flavor pop and you get a little bit of fruity juiciness from the strawberries that are running through it.
Did I already mention how much I love how the ricotta lends a creaminess to this cake. It’s the perfect treat all day long. At a brunch, in the afternoon with a cup of espresso or for dessert after dinner with ice cream."
Strawberry ricotta cake
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- Recipe Card
Prep time: 10mins
Cook time: 50mins
Serves or Makes: 8
Recipe Card
ingredients
- 150 gram strawberries, stem removed and cut in halved
- 250 gram ricotta
- 250 gram flour
- 100 gram unsalted butter
- 220 gram sugar
- 3 eggs
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 tsp both lemon zest and juice
Method
Step 1
Preheat the oven to 180°C. Prepare a 22 cm round cake pan, grease in with butter and layer with parchment paper. In a medium bowl, cream the butter with sugar until light and fluffy, using a handmixer. Add ricotta, eggs, salt, vanilla, lemon zest and juice. Mix until combined. Sift the flour, add baking powder and baking soda, beat until just combined.
Step 2
Transfer the batter to the prepared pan and smooth it out. Place the strawberries on top. Transfer to the oven and bake for 50 minutes or until a tester comes out dry. Let cool in the pan on a rack. Enjoy!