Discover the light and refreshing taste of this Gluten-Free Strawberry Ricotta Cake, perfect for those who love fruity desserts without the gluten. Made with wholesome ingredients like fresh ricotta and vibrant strawberries, this cake offers a delightful texture and taste that makes it ideal for any occasion. Its simplicity in preparation and health-conscious approach make it a guilt-free treat that doesn’t compromise on flavor.
Why You’ll Love This: This cake is not only easy to make but also wonderfully light and fresh. The combination of creamy ricotta and juicy strawberries provides a burst of freshness in every bite, while the lemon zest adds a subtle zing that enhances the overall flavor. Being gluten-free, it’s suitable for those with dietary restrictions, ensuring everyone can enjoy a slice without worry.
Perfect Occasion: This Strawberry Ricotta Cake is perfect for spring and summer gatherings, such as picnics, garden parties, or family brunches. It’s also a great choice for afternoon tea or as a light dessert following a heavy meal. Its refreshing qualities make it especially appealing during warmer weather.
Decoration Tips: Garnish the top of the cake with fresh strawberry slices and a light brushing of strawberry jam for extra shine and a pop of color. A sprinkle of powdered sugar or a few mint leaves can add an elegant touch, making it visually appealing and ready for any table setting.
Ingredients:
- 250g well-drained ricotta
- 2 egg yolks
- 75g granulated sugar
- 30g potato starch
- 1/2 teaspoon baking powder (gluten-free)
- Zest of one lemon
- 100ml milk
- 130g strawberries, sliced
- Strawberry jam for garnishing
- Prepare the Batter:
- In a large mixing bowl, combine the ricotta, egg yolks, and sugar. Beat until smooth.
- Add the potato starch, baking powder, and lemon zest to the ricotta mixture and mix well.
- Gradually pour in the milk while continuing to stir, ensuring the mixture remains smooth and well combined.
- Gently fold in the sliced strawberries.
- Bake the Cake:
- Preheat your oven to 200°C (392°F).
- Pour the batter into a greased 18cm cake pan lined with parchment paper.
- Bake for approximately 50 minutes or until the cake is set and lightly golden on top. Check doneness with a toothpick inserted in the center; it should come out clean.
- Cool and Garnish:
- Let the cake cool in the pan before transferring it to a serving plate.
- Once cooled, brush the top lightly with strawberry jam and arrange fresh strawberry slices for decoration.
- Storage:
- Store the cake in the refrigerator to keep it fresh. Enjoy chilled for a refreshing treat.
Indulge in this delightful Gluten-Free Strawberry Ricotta Cake, where every slice offers a taste of freshness and simplicity, making it a perfect dessert for health-conscious individuals and those following a gluten-free diet.
