Recipes / Desserts / Fluffy strawberry and ricotta cake
Dessert
Afternoon snack
Baked
Fluffy strawberry and ricotta cake
A really tender ricotta and lemon cake, full of strawberries and topped with halved strawberries.
- Cooking
- 60 min
- Prep
- 15 min
- Difficulty
- Easy
Per serving
439 kcal
Protein · 10 %
11 g
Fat · 43 %
21 g
Carbs · 47 %
51 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 8 servings
- 3 large eggs
- 150 g sugar
- 1 large lemon, zested
- 1 tsp vanilla extract
- 120 ml vegetable oil
- 285 g ricotta, well drained
- 0.25 tsp salt
- 2 tsp baking powder
- 280 g plain flour
- 450 g strawberries
- icing sugar, for dusting
Step by step
- Preheat the oven to 175 °C. Grease a 20–23 cm round tin and line it with baking paper.
- In a large bowl, whisk the eggs, sugar, lemon zest and vanilla with an electric whisk until pale and fluffy. Still whisking, slowly add the oil and then the ricotta. Mix until smooth.
- Add the salt and baking powder and mix briefly. Add the flour a little at a time, on a low speed, just until combined. Don't overmix.
- Dice most of the strawberries and keep about 8–10 to halve for the top. Gently fold the diced strawberries into the batter, pour it into the tin and smooth the top. Arrange the reserved halves on top, cut side down.
- Bake at 175 °C for about 60 minutes, until a cocktail stick comes out of the middle clean. Leave to cool in the tin, turn out, dust with icing sugar and it's ready.