Strawberry Ricotta Cake
Preheat Oven 350 degrees, use a springform pan for best results.
6 to 8 slices
Ingredients:
- 3- Large Eggs
- 1-1/2 Cups of flour
- 1- cup sugar
- 2-Tsp baking powder
- 1/4 Tsp Kosher salt
- 1-1/2 Cups of Whole Milk Ricotta
- 1/2- tsp vanilla
- 1/2-tsp lemon zest
- 1 stick of unsalted butter (melted)
- 1- cup Organic strawberries hulled and quartered (divided use)
- Confectioners’ sugar (optional garnish)
Instructions:1. Line pan with parchment paper & coat with non-stick spray2. In a large bowl, mix together the flour, sugar, baking powder & salt.3. Using a medium bowl mix together, eggs, ricotta, vanilla & lemon zest until smooth. Fold in dry ingredients until just blended.4. Add the melted butter, stir, then gently fold in 3/4 of strawberries.5. Pour batter into the pan and scatter remaining strawberries on top.6. Bake until golden brown and the tester comes out clean, about 45-50 minutes.7. Allow to cool in the pan for 20 minutes before turning out on a plate. Garnish with confectioners’ sugar & serve.
May also be served with a whipped topping Enjoy!