Ricotta cake with strawberries without flour, a cake with a delicate almost creamy taste due to the presence of lots of ricotta with a delicious decoration of fresh strawberries sliced thin.
I love strawberries and as soon as I see them in the supermarket, I rush to buy them and experiment with recipes at home!
Today I tried this dessert found on Easy with Taste where there isn’t even a gram of flour, but lots of ricotta and semolina.
The strawberry season starts in February and lasts until May, actually some late varieties can produce until June.
Strawberries can be used for jams, fruit salads, ice creams, cake and cookie decorations, and on the blog I recommend:
STRAWBERRY MOELLEUX
QUICK DANISH BRAID WITH STRAWBERRIES
CREAM AND STRAWBERRY CAKE
RICOTTA CAKE WITH STRAWBERRIES WITHOUT FLOUR
La cucina di ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2.2 lbs ricotta
- 1.25 cups sugar
- 6 eggs
- 14 oz strawberries
- 1 cup semolina
- 1 packet baking powder
- 1 lemon
Tools
- Sieve
- Bowl
- Blender / Mixer
- Grater
- parchment paper
- Spoon
- Knife
- Kitchen scale G3Ferrari G20062
Recipe Preparation Ricotta and Strawberry Cake WITHOUT FLOUR
For the recipe of the ricotta and strawberry cake without flour the first thing I do is sieve the ricotta and then put it in a bowl.
I then add sugar, semolina, the packet of baking powder and the grated zest of the organic or untreated lemon.
Now I separate yolks and whites: I beat the yolks and add them to the ricotta-based mixture and whisk the whites to stiff peaks.
I gently fold them into the previous mixture with delicate movements from bottom to top.
Line a 8-9 inch diameter mold with parchment paper covering also the sides and pour the mixture, smoothing it well on the surface.
I bake the ricotta and strawberry cake without flour at 300°F (150°C) for about 50 minutes or depending on the characteristics of your appliance: it should become golden as you see in the photo.
Let it cool, then remove and demold the cake with strawberries and semolina without flour and prepare the decoration.
Wash, remove the hulls and slice the strawberries.
Take 150 grams and put them in a small saucepan with about 1/4 cup water and 1/3 cup sugar.
Let cook for about 7-8 minutes then with an immersion blender create a strawberry sauce to cover the surface of the cake.
With the remaining strawberries, cover and decorate the entire ricotta and strawberry cake without flour.
Delicately and spring-like, enjoy the ricotta and strawberry cake!
Annalisa
