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Angelo Coassin (Cooking with Bello) 🍝
By Angelo Coassin (Cooking with Bello) 🍝

STRAWBERRY RICOTTA CAKE

8 steps
Prep:10minCook:50min
This STRAWBERRY RICOTTA CAKE is super soft and easy to make, perfect for this season! 😍
Updated at: Thu, 17 Aug 2023 08:44:33 GMT

Nutrition balance score

Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
66
High

Nutrition per serving

Calories744.3 kcal (37%)
Total Fat33 g (47%)
Carbs98.9 g (38%)
Sugars53.5 g (59%)
Protein14.9 g (30%)
Sodium419.8 mg (21%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the oven at 175C/350F.
Step 2
In a bowl, whisk eggs with ricotta, vanilla, lemon juice and lemon zest until smooth.
BowlBowl
WhiskWhisk
eggseggs3
ricottaricotta250g
vanillavanilla1 tsp
lemonlemon
zest of lemonzest of lemon1
Step 3
Add sugar and a pinch of salt and whisk.
sugarsugar200g
saltsalt
Step 4
Swift flour and baking powder in and whisk.
SieveSieve
all purpose flourall purpose flour200g
Step 5
Finally add your melted butter and whisk one more time until nice and silky.
butterbutter110g
Step 6
Incorporate 230g of your strawberries into your cake mix and pour the batter into a cake pan, previously lined with parchment paper.
Cake PanCake Pan
Parchment paperParchment paper
Step 7
Cover with the rest of the strawberries.
Step 8
Bake in the oven for about 50-60 mins or until nice and golden. Buon appetito!