Strawberry Ricotta Cake

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Strawberry Ricotta Cake
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Votes: 1
Rating: 5
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Servings
9servings
Servings
9servings
Strawberry Ricotta Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
9servings
Servings
9servings
Ingredients
Ricotta
Cake
Servings: servings
Units:
Instructions
Method
  1. Preheat oven to 350°F. Grease a 9” round or 8” square baking pan.
  2. Stir together flour, sugar, baking powder and salt until thoroughly mixed.
  3. In a separate bowl, whisk together eggs, ricotta, vanilla, lemon zest and butter.
  4. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in the sliced strawberries. Scatter the halved berries on the top.
  5. Pour into prepared pan.
  6. Bake 60 minutes, or until a toothpick inserted into the centre comes out clean. Let cool at least 30 minutes before slicing. Dust with icing sugar.
Here’s How: Homemade Ricotta
  1. 1. In a Heavy pot, heat milk, cream and salt while stirring until it just starts to boil or reaches 190 degrees F. Remove from heat and stir in lemon juice. Let sit at least 10 minutes without stirring until the curd separates from the whey.
  2. 2. Line in sieve with a double layer of cheesecloth. Set it over a bowl. Pour the curds into the sieve, allowing the whey to drain off. Allow to drain at least an hour. If desired, allow to drain overnight for a thicker result.
  3. 3. Transfer the ricotta to a bowl or jar, discarding the cheesecloth and liquid. Use the ricotta immediately or cover and refrigerate for up to 5 days. Makes about 2 cups.
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