Delve into the refreshing flavors of our Flourless Strawberry Ricotta Cake, a simple yet delectable treat that’s perfect for any occasion. Made without flour and oil, this cake offers a fresh, light alternative to traditional desserts. The rich texture of ricotta combined with the zesty orange and sweet strawberries creates a cake that is not only easy to make but irresistibly delicious.
Why You’ll Love This: This cake is a delightful fusion of creamy ricotta and bright citrus flavors, enhanced by the natural sweetness of strawberries. Its smooth texture and fruit-infused taste make it a perfect dessert for those seeking something less heavy and more refreshing. The absence of flour and oil keeps the cake wonderfully light, making it ideal for warmer weather or as a guilt-free indulgence.
Perfect Occasion: Ideal for spring and summer gatherings, this cake is a fantastic choice for picnics, family reunions, or afternoon teas. It’s also a wonderful dessert option for those with dietary restrictions who are looking to avoid gluten or excess fats. Its elegant appearance and delightful flavor profile make it suitable for celebrations or as a casual treat to enjoy any day of the week.
Decoration Tips: Enhance the appearance of this cake by topping it with a layer of sliced fresh strawberries and a sprinkle of powdered sugar. For a more vibrant presentation, you can add a few sprigs of mint or drizzle with a simple orange glaze to complement the citrus notes in the cake. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Ingredients:
- 700g ricotta cheese
- 170g sugar
- Zest of one organic orange
- Juice of one orange
- 3 eggs
- 90g cornstarch
- 1 teaspoon baking powder
- 140g strawberries, chopped
- Vanilla extract
Preparation Method:
- Mix Ingredients:
- In a large mixing bowl, use a mixer to blend the ricotta, sugar, orange zest, and orange juice until smooth.
- Add the eggs one at a time, incorporating each fully before adding the next.
- Mix in the vanilla, baking powder, and cornstarch until well combined.
- Fold in the chopped strawberries last to keep them from breaking down too much.
- Bake the Cake:
- Pour the batter into a prepared baking pan lined with parchment paper.
- Bake in a preheated oven at 180°C (356°F) for 40-45 minutes, or until the cake is set and lightly golden on top.
- Serve and Enjoy:
- Let the cake cool before slicing. Serve as is or with a light dusting of powdered sugar and fresh strawberries on top.
Enjoy! This Flourless Strawberry Ricotta Cake is a must-try, perfect for bringing a touch of freshness and elegance to your dessert table. It’s sure to be a hit with family and friends alike. Follow Cosanzenele Gatesc for more delightful recipes.
