Description
This delicious Strawberry Ricotta Cake is a creamy, moist dessert featuring smooth ricotta cheese and fresh strawberries. Sweetened with stevia or your choice of sweetener, this cake offers a lighter alternative to traditional sweet cakes. Perfectly baked to a golden finish, it’s chilled before serving to enhance its texture and flavor.
Ingredients
Main Ingredients
- 500g (1.1lb) Ricotta Cheese
- 4 Eggs
- 2-4 Tablespoons Stevia (or your preferred sweetener or sugar)
- 200g Strawberries, chopped
Instructions
- Preheat oven and prepare tin: Preheat the oven to 180°C (350°F) and line a round springform baking tin with well-greased baking paper to prevent sticking.
- Whisk ricotta cheese: Place the ricotta cheese into a large bowl and use electric beaters to whisk until it is creamy and smooth, ensuring no lumps remain.
- Add eggs gradually: Incorporate the eggs one at a time, whisking thoroughly after each addition until fully combined with the ricotta to create a smooth batter.
- Add sweetener: Mix in the stevia or your chosen sweetener one tablespoon at a time, continuing to whisk until the batter is smooth and creamy with no graininess.
- Incorporate strawberries: Fold some of the chopped strawberries gently into the batter to distribute flavor, then pour the batter into the prepared baking tin. Scatter the remaining strawberries evenly over the top for a fresh finish.
- Bake the cake: Place the baking tin in the preheated oven and cook for 50 to 55 minutes until the cake is golden and cooked through. A toothpick inserted in the center should come out clean.
- Cool and remove: Remove the cake from the oven and allow it to cool completely in the tin. Then, carefully release the springform and transfer the cake onto a serving plate.
- Chill and serve: Chill the cake in the refrigerator for a few hours to allow it to fully set and develop a firm, creamy texture before serving. Enjoy your refreshing strawberry ricotta cake!
Notes
- You can adjust the sweetness by varying the amount of stevia or sweetener according to your taste preference.
- Be gentle when folding in strawberries to avoid breaking them and turning the batter pink.
- If you don’t have a springform pan, a regular round cake pan lined with parchment paper will also work.
- For best flavor, use fresh ripe strawberries at their peak season.
- This cake keeps well in the fridge for up to 3 days if covered properly.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
