Ricotta cake with strawberries without flour – a cake with a delicate, almost creamy taste due to the presence of plenty of ricotta with a delicious decoration of fresh sliced strawberries.
I love strawberries and as soon as I see them at the supermarket, I rush to buy them and experiment with recipes at home!
Today I tried this cake found on Facile con gusto where there isn’t even a gram of flour but a lot of ricotta and some semolina.
The strawberry season starts in February and until May we can enjoy them; in fact, some late varieties can produce them until June.
Strawberries are great for jams, fruit salads, ice creams, cake decorations, and cookies and on the blog, I recommend:
MOELLEUX WITH STRAWBERRIES
QUICK DANISH BRAID WITH STRAWBERRIES
STRAWBERRIES AND CREAM CAKE
RICOTTA CAKE WITH STRAWBERRIES WITHOUT FLOUR
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2.2 lbs ricotta
- 1 1/4 cups sugar
- 6 eggs
- 14 oz strawberries
- 3/4 cup semolina
- 1 packet baking powder
- 1 lemon
Tools
- Sieve
- Bowl
- Blender / Mixer
- Grater
- Parchment paper
- Spoon
- Knife
- Kitchen Scale G3Ferrari G20062
Preparation of the Ricotta and Strawberry Cake WITHOUT FLOUR
For the ricotta and strawberry cake without flour recipe, first, I sift the ricotta and then put it in a bowl.
Then I add the sugar, the semolina, the packet of baking powder, and the grated zest of an organic or untreated lemon.
Now I separate the yolks and whites: I beat the yolks and add them to the already prepared ricotta mixture and whip the whites until stiff.
I gently fold them into the previous mixture with delicate movements from bottom to top.
I line a 9-inch diameter pan with parchment paper, covering even the edges, and pour in the mixture, leveling it well on the surface.
I bake the ricotta and strawberry cake without flour at 302°F for about 50 minutes or depending on the characteristics of your appliance: it should become golden as you see in the photo.
I let it cool, then remove it from the pan and unmold the cake with strawberries and semolina without flour and prepare the decoration.
I wash, hull, and slice the strawberries.
I take 5.3 oz of them and put them in a small saucepan with about 1/4 cup of water and 1/3 cup of sugar.
I let them cook for about 7/8 minutes, then using an immersion blender, I create a strawberry sauce that will cover the surface of the cake.
With the remaining ones, I cover and decorate the entire ricotta and strawberry cake without flour.
Delicate and spring-like, enjoy your ricotta and strawberry cake!
Annalisa
