Introduction

Discover the perfect balance of creamy and fruity in this elegant strawberry and ricotta cake! This light, airy dessert combines the delicate sweetness of fresh strawberries with the rich creaminess of ricotta cheese, all without using traditional flour. The result is a beautifully moist, gluten-free cake with a custard-like texture that’s perfect for spring and summer gatherings. The bright notes of lemon zest complement the strawberries perfectly, while the cornstarch provides just enough structure to hold everything together. Simple yet sophisticated, this Italian-inspired dessert is sure to impress your guests while being surprisingly easy to prepare!

Ingredients

For the Cake:

• 3 large eggs
• 400g fresh ricotta cheese
• 80g granulated sugar
• 1 teaspoon honey
• 70g corn starch
• Zest of 1 organic lemon
• A pinch of fine salt
• 250g fresh strawberries
• Icing sugar for dusting

Instructions

Initial Preparation:

1. Wash the strawberries thoroughly with water and a small amount of baking soda (bicarbonate of soda) to remove any residue.
2. Gently pat the strawberries dry with paper towels to remove excess moisture.
3. Remove the stems and cut the strawberries into small pieces (approximately ½-inch cubes).
4. If your ricotta is very moist, place it in a fine-mesh colander and let it drain for at least 10 minutes to remove excess liquid.

Preparing the Batter:

1. In a large bowl, work the ricotta with a fork until it becomes smooth and creamy with no lumps.
2. In a separate bowl, combine the eggs and sugar. Using an electric mixer, beat on medium-high speed for 3-4 minutes until the mixture becomes pale, light, and fluffy.
3. Gently fold the cornstarch into the egg mixture using a rubber spatula, being careful not to deflate the air you’ve incorporated.
4. Add the creamy ricotta to the egg mixture and fold gently until just combined.
5. Add the honey, grated lemon zest, and a pinch of salt, folding gently to incorporate.
6. Finally, add the diced strawberries to the batter, stirring gently to distribute them evenly throughout the mixture.

Baking the Cake:

1. Preheat your oven to 180°C (350°F) using the static/conventional mode.
2. Line a 22cm (9-inch) round cake tin with baking paper to prevent sticking.
3. Pour the batter into the prepared cake tin, using a spatula to level the surface.
4. Bake in the preheated oven for approximately 30 minutes.
5. To check for doneness, insert a toothpick into the center of the cake – it should come out clean or with a few moist crumbs attached.
6. Once baked, remove from the oven and allow the cake to cool completely in the tin.
7. Once fully cooled, carefully remove from the tin and place on a serving plate.
8. Dust generously with icing sugar before serving.

Nutritional Information and Timing

Prep Time: 20 minutes Cook Time: 30 minutes Cooling Time: 45 minutes Total Time: 1 hour 35 minutes Servings: 8-10 slices

Nutritional Information (per slice, based on 8 servings):

• Calories: 210
• Protein: 10g
• Carbohydrates: 25g
• Fat: 8g
• Fiber: 1g
• Sugar: 18g
• Sodium: 75mg

Cooking Tips and Tricks

• Ricotta quality: For the best texture, use fresh, high-quality ricotta. Avoid pre-packaged ricotta with stabilizers if possible.
• Room temperature ingredients: Bring eggs to room temperature before beating for maximum volume.
• Gentle folding: When incorporating the ricotta and cornstarch, use a folding motion rather than stirring to maintain the air in the egg mixture.
• Strawberry prep: If your strawberries are very juicy, pat them dry after cutting to prevent excess moisture in the cake.
• Testing doneness: This cake should be moist but not wet – the toothpick test is crucial as visual cues can be misleading.
• Cooling completely: Allow the cake to cool fully before removing from the tin to prevent breaking.
• Storage: Keep refrigerated due to the high dairy content, but bring to room temperature for 20 minutes before serving.

Variations and Substitutions

1. Fruit variations: Replace strawberries with raspberries, blueberries, or a mixture of berries for different flavor profiles.
2. Citrus options: Substitute orange or lime zest for the lemon zest for a different citrus note.
3. Sweetener alternatives: Replace sugar with maple syrup (use 60ml) or coconut sugar for different flavor dimensions.
4. Add-ins: Incorporate 1 teaspoon of vanilla extract or ½ teaspoon of almond extract for additional depth of flavor.
5. Dairy-free version: Use dairy-free ricotta alternative made from nuts (though texture will differ slightly).
6. Flavor enhancements: Add 1 tablespoon of limoncello or Grand Marnier for an adult version with more complex flavor.
7. Topping ideas: Serve with fresh whipped cream, a berry compote, or a drizzle of honey instead of icing sugar.

Common FAQs

Can I make this cake ahead of time?

Yes, this cake can be made 1 day in advance. Store in the refrigerator covered with plastic wrap and dust with fresh icing sugar just before serving.

Is this cake gluten-free?

Yes, as it uses cornstarch instead of wheat flour, this cake is naturally gluten-free. However, always check your cornstarch packaging to ensure it’s processed in a gluten-free facility if serving to someone with celiac disease.

Why did my cake sink in the middle?

This can happen if the cake is underbaked or if the oven door was opened during the first 20 minutes of baking. The cake should be set but will still have a slight jiggle in the center when done.

Can I freeze this cake?

Yes, you can freeze it for up to 1 month. Wrap it well in plastic wrap and aluminum foil, then thaw overnight in the refrigerator before serving.

My ricotta seems too wet, what should I do?

If your ricotta is very wet even after draining, you can add an additional tablespoon of cornstarch to the batter to help absorb the extra moisture.

Storage and Make-Ahead Tips

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil before freezing for up to 1 month.
• Thawing: Thaw frozen cake overnight in the refrigerator, then allow it to come to room temperature for about 20 minutes before serving.
• Refreshing: To refresh day-old cake, warm individual slices in the microwave for 10-15 seconds on low power.
• Serving suggestion: For best flavor and texture, serve at room temperature rather than cold from the refrigerator.
• Make-ahead components: You can prepare the strawberries and drain the ricotta the day before to save time on the day of baking.

This strawberry and ricotta cake offers a wonderful alternative to traditional flour-based desserts. Its light, creamy texture and fresh berry flavor make it an ideal choice for spring and summer gatherings, while its gluten-free nature makes it accessible to those with dietary restrictions. The simple preparation belies its elegant presentation, making it perfect for both casual family dinners and special occasions alike!