Strawberry ricotta cake
A recipe for a creamy strawberry ricotta cake. Nice and sweet and baked until done but still moist. A delicious cake for a high tea. Or as a dessert with a summer BBQ or spring brunch.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Springform 10 inch (26 cm diameter)
Ingredients
- 500 gram strawberries
- 200 gram self-rising flour
- 200 gram butter
- 200 gram sugar
- 150 gram ricotta
- 3 eggs size L
- 1 tablespoon vanilla extract
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- 1 hour before start: Take the butter out of the refrigerator, slice in cubes and put at room temperature.
- 30 minutes in advance: take the ricotta (and the eggs when storing in the refrigetor) out of the refrigerator and put them at room temperature.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Wash the strawberries and hull them. Slice them in halve (and when they're really big quarter them). Divide them into two bowls.
- Weigh and measure the remaining ingredients and put them at your counter.
Strawberry ricotta cake
- Mix the sugar and butter for 2 minutes on high speed.
- Add the eggs one by one. Add the second egg when the first egg is incorporated. Also pour in the vanilla extract. Mix 1 minute on high speed.
- Put your mixer to low speed and put the self-rising flour in the bowl. Mix until the flour is just incorporated into the batter and turn the mixer of.
- Add the ricotta with the batter and gently mix it with a spatula.
- Add half of the strawberries to the batter and whisk them in very gently.
- Pour the batter in the springform.
- Spread the rest of the strawberries on top of the cake.
- Put the cake in the oven and bake until done in 35 minutes. Check with a skewer (see tips on the how to).
NOTES
Tips
- Use the ingredients on room temperature so they will mix better.
- Stick to the mixing times as described in the recipe. That way you won't under (or over) mix.
- Use size L eggs. If you don't have them, you can use 3 eggs size S instead of the 2 size L eggs in this recipe.
- If you don't have vanilla extract, you can also use a ⅓ ounce (7 grams) vanilla sugar.
- If you want to know if the cake is done, use a skewer. Stick it in the center of the cake and take it out. If it is clean, the cake is done. Otherwise, extend the baking time by 3 minutes and repeat the skewer test.
Nutrition
Calories: 447kcal | Carbohydrates: 49g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 125mg | Sodium: 219mg | Fiber: 2g | Sugar: 28g | Vitamin A: 805IU | Vitamin C: 37mg | Iron: 1mg
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