Ricotta Cake with Strawberries

🍰🍓 Ricotta Cake with Strawberries 🍓🍰

Ricotta cake has its roots in Italian cuisine, particularly in the southern regions of Italy. It is traditionally made during special occasions and holidays but is enjoyed year-round for its delicious flavor and moist creamy texture.

Relatively easy to prepare, the ingredients are straightforward and commonly found in most kitchens. It’s also versatile. You can add your favorite flavors such as lemon zest, chocolate chips, candied fruit, liqueur, or berries without altering the basic recipe significantly. This flexibility makes it fun to customize and experiment with different variations.

There are no special techniques involved to make this dense yet simultaneously fluffy cake. It’s as simple as mixing the ingredients in the right order and baking. As Ina would say, “How easy is that?”

Ricotta Cake Recipe

Ingredients

• 180 g all-purpose flour
• 200 g granulated sugar
• 2 t. baking powder
• 1 t. sea salt
• 1 stick unsalted butter
• zest from one lemon
• 330 g whole milk ricotta
• 1 1/2 t. vanilla extract
• 3 large eggs
• 200 g fresh strawberries, sliced

Method

Preheat oven to 350°F.

Whisk flour, sugar, baking powder, and salt together in a medium bowl.

Microwave butter in a large bowl until just barely melted. Let butter cool slightly. Add lemon, ricotta, vanilla, and eggs. Use a hand mixer to combine ingredients. Then add dry ingredients in increments until completely combined. (Do not over mix). Add a couple tablespoons of milk if the batter is too thick.

Fold most of the strawberries into the batter. Reserving a few slices to dot the top of the batter for a peek-a-boo effect.

Pour batter into an 8″ springform pan that has been sprayed with baking spray. Bake for 50 – 55 minutes. (Do not overcook). Let cool in pan on a wire rack for 15 minutes, then remove the springform and cool completely. Serve at room temperature.

To Serve

• ricotta cheese
• mint sprigs

Slice ricotta cake into wedges. Top with a little scoop of ricotta and a mint sprig.

More Ricotta

Peach, Quinoa, and Almond Milk Ricotta Salad here

Pumpkin Ricotta Lasagne here

Lemon Ricotta Pasta Salad with Figs and Mint here

Pasta with Peas, Bacon, Mint, and Ricotta here