Strawberry ricotta cake Recipe
A soft, delicate cake made with ricotta cheese, honey, vanilla and lemon zest topped with sweet juicy fresh strawberries.
Ingredients
- 350 g ricotta cheese
- 70 g honey
- 50 g flour
- 4 eggs, yolks separated from the egg whites
- Grated zest of 1 organic lemon
- ¼ tsp vanilla extract
- 5 to 7 strawberries (depending on their size)
- 15 g butter, for the pan
- 15 of sugar, for the pan
- Icing sugar for sprinkling, optional
Directions
1.
Beat the egg whites until stiff and reserve.
2.
Beat the ricotta with the honey, add the yolks, the lemon zest, the vanilla extract and the flour and mix until well combined.
3.
Carefully incorporate the egg whites, moving from bottom to top.
4.
Grease a 18cm pan and sprinkle with sugar. Pour the mixture into the greased and sugared pan.
5.
Cut the strawberries in slices and place them on the top.
6.
Bake in the oven for 40 minutes at 180°C. Leave to cool before taking it out of the pan.
7.
Serve sprinkled with icing sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 255 | |
| Calories from Fat 100 | 39% |
| Total Fat 11.21g | 14% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 122mg | 5% |
| Potassium 142mg | 4% |
| Total Carbs 27.87g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 17.99g | 12% |
| Protein 11.42g | 18% |
