Description
This Strawberry Ricotta Cake is a tender and moist tea cake featuring macerated strawberries, creamy ricotta, and crunchy almonds. Perfect for brunch, dessert, or a sweet teatime treat, this elegant cake combines a fresh fruit topping with a rich buttery batter for a delicious and simple-to-make indulgence.
Ingredients
Macerated Strawberries
- 150 gm strawberries, quartered
- 30 gm castor sugar
- 30 gm balsamic vinegar
Cake Batter
- 100 gm butter, room temperature
- 220 gm castor sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 drops almond extract
- 250 gm all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 200 gm ricotta cheese
- 100 gm sliced almonds
- 2 tbsp Demerara sugar (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180℃ (350℉). Grease a 9-inch round cake tin with butter and line the base with baking paper to prevent sticking.
- Macerate Strawberries: Cut the strawberries into quarters and place them in a bowl. Add the balsamic vinegar and castor sugar, stir to combine, then let them sit for about 10 minutes to macerate while you prepare the batter.
- Make Cake Batter: In a mixing bowl, beat the room temperature butter, castor sugar, and vanilla extract using an electric beater until the mixture is pale and creamy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder, baking soda, and salt, then gently fold this into the batter. Halfway through folding, add the ricotta cheese and the macerated strawberries, folding carefully to combine without deflating the batter.
- Assemble Cake: Pour half of the batter into the prepared tin. Layer some additional ricotta, macerated strawberries, and sliced almonds over the batter. Add the remaining batter on top and smooth it out. Finish by adding more ricotta, strawberries, sliced almonds, and sprinkle Demerara sugar on top for a crunchy topping.
- Bake: Place the cake in the preheated oven and bake for 45-50 minutes until the cake has risen and the top turns a golden brown. To check doneness, insert a toothpick; it should come out without wet batter but moist crumbs are acceptable due to the ricotta’s moisture.
- Cool and Serve: Allow the cake to cool completely in the tin for a couple of hours before removing it to prevent it from breaking apart. Once cool, slice the cake with a sharp knife and serve with a dusting of icing sugar if desired.
Notes
- You can substitute blueberries for strawberries for a different fruit flavor.
- Do not overbake the cake as it will continue to cook in the residual heat while cooling in the tin, ensuring a tender and moist texture.
