The moist texture, the vanilla and lemon hints, and the juicy, cheerful strawberries make this easyone-bowl strawberry ricotta cake to die for. It's perfect cake for all occasions: a breeze to whip up, packed with fresh flavor, and sure to impress.
Keyword: Strawberry ricotta cake
½ cup(100 grams)sugar (caster or brown sugar)
⅓ cup + 1 Tbsp(85-90 grams)oil (canola or vegetable oil)
1 cup(250 grams)whole-milk ricotta
1 tspvanilla extract (or essence)
1 ½ cup + 2 Tbsp(200 grams)all-purpose flour (spooned and leveled)
pinch of salt
18-20(approx 300-350 grams)strawberries, fresh (top removed) or frozen
2 TbspPowdered sugar, to decorate (optional)
Preheat the oven to 350°F /180°C, place the shelf in the middle position, and grease and line a 23 cm / 9" cake pan with parchment paper (a loose bottom cake pan is best).
In a large bowl, stir sugar and eggs vigourously until well combined.
Stir in vegetable oil and mix well. Then add ricotta, lemon zest, vanilla extract and mix well with a whisk or a spatula until smooth.
Mix flour, a pinch of salt and the baking powder in a second bowl, than add these dry ingredients onto the liquid ingredients, stir until combined and the flour is incorporated, but do not over mix.
Pour the batter into the cake pan, smooth the surface, top with the whole strawberries pushing them gently into the batter.
Bake for about 35-40 minutes or until skewer inserted into centre comes out clean.
Stand 15 minutes in the cake pan before removing from the pan. You might need to turn out onto cooling rack if you don't use a loose bottom cake pan.
Serve a room temperature dusted with powdered sugar if you wish. Enjoy!
STORAGE: it keeps well for 4 days, the texture stays nice. If the temperature is humid and hot, keep it in the fridge and bring to room temperature before serving. But you can keep on the counter covered with a cake dome or in air-tight container if the temperature in the room is cold. It freezes perfectly too.SUBSTITUTIONS: you can replace strawberries with blueberry, raspberries or blackberries. You can also add to the recipe chocolate chips, fold them into the batter. Spooned & leveled: spoon the flour into the measuring cup (do not press it) than use the back of a knife to level off the top of the cup.
Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition values are for 1 slice (assuming a cake cut into 10 slices).