Strawberry Ricotta Breakfast Cake (Print version)
Ricotta gives this simple strawberry cake a tender, slightly dense crumb.
# Ingredients:
Ingredients
01 -
180 g all-purpose flour
02 -
150 g sugar
03 -
2 tsp baking powder
04 -
¼ tsp salt
05 -
250 g ricotta, drained
06 -
3 large eggs
07 -
80 g melted butter
08 -
1 tsp vanilla extract
09 -
250 g strawberries, chopped
# Instructions:
01 -
Heat oven to 175°C / 350°F. Grease a 22 cm / 9-inch round cake pan and line its base with parchment. Pat chopped strawberries dry.
02 -
Whisk flour, sugar, baking powder and salt together in a large bowl.
03 -
Whisk ricotta, eggs, cooled melted butter and vanilla in a second bowl until combined; small ricotta curds are fine.
04 -
Fold the ricotta mixture into the flour just until no dry patches remain. Fold in 200 g strawberries.
05 -
Spread in the pan and scatter the remaining 50 g strawberries on top. Bake for 40–50 minutes until golden and a skewer inserted in a cake-only spot near the center comes out without wet batter.
06 -
Cool in the pan for 15 minutes, then carefully remove and cool another 25 minutes before cutting. The texture is moist and tender, not an airy sponge.
07 -
Refrigerate covered within two hours and use within three days. Bring a slice briefly toward room temperature before serving for a softer crumb.
# Good to know:
01 -
Includes 40 minutes resting or cooling time.