CREAMY RICOTTA AND STRAWBERRY CAKE without flour
The CREAMY RICOTTA and STRAWBERRY CAKE is a dessert that is prepared in a flash with a few ingredients, where the undisputed star is ricotta.
It’s a kind of cheesecake made without the classic base of cookies, eaten with a spoon but even creamier. Delicious as it is, it reaches its peak when garnished with fresh fruit, jam, honey, or chocolate.
What makes it, in my opinion, the best ricotta dessert recipe is that it is not only made with very few ingredients, but it is ready to bake in just over 10 minutes: put all the ingredients in a bowl, mix with a whisk or spatula, without even using a mixer, and bake.
To make it, you can use the ricotta you prefer, as long as it’s well-drained. The same rule applies for the topping: chocolate, jam, fresh fruit. The only attention is to moderate baking, so that a crackly surface forms and a very creamy and tender inside.
Today I’ve decided to prepare it decorating with a kind of Strawberry Compote made just with strawberries and sugar that in a few minutes become soft and creamy.
The Cake with ricotta and strawberries is a dessert made only with fresh ricotta, eggs, sugar without flour with a creamy and soft texture that melts in the mouth and captivates at first taste. Great at room temperature or chilled, at any time of the day, for an energetic breakfast, a tasty snack. Its beauty also makes it ideal for the most special occasions or as a dessert at the end of a meal.
A real delight perfect for any occasion! Try it and you’ll see it will become one of your favorite recipes to make the best ricotta cake ever.
If you love ricotta-based desserts, also check out
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 296.13 (Kcal)
- Carbohydrates 40.74 (g) of which sugars 28.22 (g)
- Proteins 12.04 (g)
- Fat 10.56 (g) of which saturated 6.52 (g)of which unsaturated 3.50 (g)
- Fibers 0.95 (g)
- Sodium 97.78 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 26.5 oz ricotta
- 4.4 oz sugar
- 1 egg (whole)
- 1/2 cup gluten-free potato starch
- 1 packet vanillin (optional)
- 14 oz fresh fruit (strawberries, berries)
- 3 tbsps sugar
Tools
- Bowl
- Spatula
- Springform pan
Steps
Put the ricotta in a bowl, add the sugar and mix with a spatula. Add the potato starch and the egg and mix again to combine everything. Line a 9-inch diameter pan with parchment paper and pour the mixture inside. Level the surface. Bake in a fan oven, preheated, at 340°F for about 50 minutes. Take it out of the oven and let it cool.
In the meantime, prepare the strawberry compote. Wash the strawberries, remove the stems, and cut them into small pieces. Put them in a saucepan with 3 tablespoons of sugar. Cook over low heat for about 10 minutes, stirring occasionally. They should soften and almost fall apart. Remove from heat and let cool.
When both the cake and the strawberry sauce are completely cooled, remove the cake from the pan and generously pour the strawberry compote on top. Serve immediately. If you like, you can accompany the Ricotta Cake with a dollop of whipped cream.
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NOTES AND VARIATIONS
RICOTTA You can use either cow’s milk ricotta for a more delicate taste or mixed sheep and cow ricotta for a stronger taste. If someone is lactose intolerant, replace it with lactose-free ricotta.
STRAWBERRIES Instead of strawberries, you can use any other type of berries or omit the strawberries and add 3.5 oz of chocolate chips to the mixture before baking to have a Creamy Ricotta Cake with Chocolate Chips.
AROMAS For a more aromatic ricotta cake, you can add lemon zest or vanillin to the mixture.
STORAGE
The creamy RICOTTA CAKE with strawberries can be stored in an airtight container in the fridge for up to 3 days. This preparation is not suitable for freezing.
