Ingredients: |
Ingredients: 3 eggs
½ cup (100 grams) brown sugar
⅓ cup + 1 Tbsp (85-90 grams) oil (canola or vegetable oil)
1 cup (250 grams) whole-milk ricotta
1 tsp vanilla extract
Zest from 1 lemon
1 ½ cup + 2 Tbsp (200 grams) all-purpose flour (spooned and leveled)
2 tsp baking powder
pinch of salt
18-20 (approx 300-350 grams) strawberries, fresh (top removed) or frozen
2 Tbsp Powdered sugar, to decorate (optional)
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Directions: |
Directions:Preheat the oven to 350°F /180°C, place the shelf in the middle position, and grease and line a 23 cm / 9" cake pan with parchment paper (a loose bottom cake pan is best).
In a large bowl, stir sugar and eggs vigorously until well combined. Stir in vegetable oil and mix well. Then add ricotta, lemon zest, vanilla extract and mix well with a whisk or a spatula until smooth.
Mix flour, a pinch of salt and the baking powder in a second bowl, than add these dry ingredients onto the liquid ingredients, stir until combined and the flour is incorporated, but do not over mix.
Pour the batter into the cake pan, smooth the surface, top with the whole strawberries pushing them gently into the batter.
Bake for about 35-40 minutes or until skewer inserted into centre comes out clean.
Stand 15 minutes in the cake pan before removing from the pan. You might need to turn out onto cooling rack if you don't use a loose bottom cake pan.
Serve a room temperature dusted with powdered sugar if you wish. Enjoy! |
This recipe for Ricotta Strawberry Cake is from