The strawberry and ricotta cake is a seasonal dessert: soft, delicate, aromatic and butter-free. Ricotta gives the batter perfect moisture and density, while the strawberries make it juicy and flavorful. A very light and delicious cake, ideal for breakfast or an afternoon snack, but also as a dessert to finish a meal, served with a scoop of ice cream or whipped cream. As always, an easy recipe that anyone can make. Below, let’s see how to prepare our delicious strawberry and ricotta cake:
More recipes with strawberries:
- Difficulty: Facile
- Cost: Economico
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Forno
- Seasonality: Primavera, Estate
Ingredients
- 2 cups strawberries
- 1 1/3 cups all-purpose flour
- 1/4 cup cornstarch
- 2 eggs
- 3/4 cup granulated sugar
- 3 tbsp vegetable oil
- 3/4 cup ricotta
- vanilla extract
- grated zest of 1 lemon
- juice of 1/2 lemon
- 1 packet (about 2 1/4 tsp) baking powder
- to taste powdered sugar (for decoration)
Steps
Start by cutting the strawberries into pieces, removing the leaves and the stem. Set aside a few whole strawberries for the final decoration.
Add two tablespoons of sugar to the cut strawberries, drizzle them with the strained juice of half a lemon and proceed with preparing the cake.
In a bowl, beat the eggs with the sugar until you obtain a light and fluffy mixture. Add the vanilla extract and the grated lemon zest.
Pour the oil in a thin stream, then add the well-drained and sieved ricotta, the flour with the cornstarch and the baking powder, all sifted as well.
Work everything well and finally gently fold in the chopped strawberries, previously drained of their syrup.
Grease and flour a 8 2/3–9 1/2 in (22–24 cm) cake pan and pour the batter into it, leveling the surface with a spatula.
Decorate with the strawberries set aside. Cut them in half and arrange them in a circle or radiating pattern on the cake, then sprinkle them with a tablespoon of granulated or cane sugar.
Bake the cake in a preheated oven at 356°F for about 40–45 minutes, doing the classic toothpick test (the toothpick should come out dry).
Remove from the oven and let cool completely. The strawberry and ricotta cake is ready to be served, dusted with powdered sugar if desired.
Bon appétit and.. see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
