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–+ servings

Strawberry ricotta cake

Anna Chwistek
It’s sweet, simple, moist and dense, a combination between a delicate cake and a rich creamy cheesecake. Made in 1 bowl and hand-mixed in 5 minutes without all the extra fuss.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 8
Calories 357 kcal

Ingredients
 
 

  • all ingredients should be at room temperature
  • ¾ cup strawberries stems removed and cut in half
  • 1 cup ricotta
  • 2 cups all-purpose flour
  • ¼ cup unsalted butter + 3 tbsp
  • 1 ⅛ cups sugar
  • 3 eggs
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 1 tsp lemon juice

Instructions
 

  • Preheat the oven to 350°F/180°C.
  • Prepare a 9-inch/22 cm round cake pan, grease in with butter and layer with parchment paper.
  • In a medium bowl, cream the butter with sugar until light and fluffy, using a handmixer. Add ricotta, eggs, salt, vanilla, lemon zest and juice. Mix until combined. Sift the flour, add baking powder and baking soda, beat until just combined.
  • Transfer the batter to the prepared pan and smooth it out. Place the strawberries on top. Transfer to the oven and bake for 50 minutes or until a tester comes out dry. Let cool in the pan on a rack. Enjoy!

Nutrition

Calories: 357kcalCarbohydrates: 54gProtein: 9gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 92mgSodium: 298mgPotassium: 114mgFiber: 1gSugar: 29gVitamin A: 406IUVitamin C: 9mgCalcium: 141mgIron: 2mg
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