A delicious cake with ricotta and strawberries, very easy to make, with a moist and creamy texture, similar to a cheesecake. The recipe is quick to prepare, contains no yeast, and the small amount of flour can be replaced with potato starch or corn starch. The creamy strawberry and ricotta cake is topped with plenty of fresh strawberries, and if you want to make it shinier after baking, you can brush it with a thin layer of jam.
If you love strawberry desserts and creamy cakes, take a look at these suggestions:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: Spring
- Energy 136.35 (Kcal)
- Carbohydrates 19.24 (g) of which sugars 14.06 (g)
- Proteins 5.71 (g)
- Fat 4.54 (g) of which saturated 2.69 (g)of which unsaturated 1.61 (g)
- Fibers 0.52 (g)
- Sodium 44.62 (mg)
Indicative values for a portion of 70 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
- 9 oz strawberries
- 12 oz ricotta
- 2 eggs
- 4/5 cup sugar
- 1/3 cup all-purpose flour (or potato starch)
- lemon zest
- vanilla essence (to taste)
- 1 tbsp strawberry jam (to taste)
Tools
- Cake Tin 7-8 inches
- Parchment Paper
- Mixer
- Bowl
Preparation
Wash the strawberries and cut them into small pieces. Spread them on a sheet of paper towel, so they dry as much as possible while you work on the batter.
Separate the yolks from the whites, put the yolks in a bowl and mix them with the sugar until you obtain a cream.
Add the grated zest of half a lemon, a teaspoon of vanilla essence, and the ricotta, previously worked with a spoon (or sifted).
Combine the ricotta, then add the flour (or starch) and mix.
Using the mixer, whip the whites until stiff. Fold them into the batter, with movements from bottom to top (1).
Line the cake tin with parchment paper, pour the mixture and level it. Now add the strawberries all over the surface (2), don’t worry if they overlap because they will sink slightly during baking.
Put the cake in a static oven at 350°F and bake for about 55 minutes, or until it has set. Adjust the time according to your oven.
Let it cool, then gently remove it from the mold (3).
If you want to glaze it as I did, brush the surface with strawberry jam (if too thick, heat it for a few minutes on the stove).
The creamy strawberry and ricotta cake is ready, delicious and fragrant!
Tips and Notes
If you don’t consume it on the same day, store the cake in the refrigerator, in a closed container.
You can replace the flour with starch or corn starch.
Try to use ripe but firm strawberries, as too soft ones will release a lot of liquid.
FAQ
What are the quantities for a larger cake tin?
For a 9-10 inches tin, double the quantities; for a 9 inches tin, increase them by 50%.
