By Jackie Ziegler
Strawberry-Ricotta Cake
Delicious light summer cake with fresh strawberries (or you can add other seasonal fruit). Fairly healthy compared to other cakes, but remember cake is still a treat!
Updated at: Thu, 17 Aug 2023 13:06:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories274.1 kcal (14%)
Total Fat13.6 g (19%)
Carbs30.5 g (12%)
Sugars10.5 g (12%)
Protein7.5 g (15%)
Sodium147.1 mg (7%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Mix the eggs, ricotta, melted butter and almond extract together with a spoon until you get a nice and smooth batter.
Spoon
Bowl
eggs4 
ricotta2 cups
butter½ cup
almond extract2 tspStep 2
Add baking powder and sugar and mix well. If you like it sweeter, you can add up to 1 cup sugar.
Bowl
baking powder2 tsp
sugar½ cupStep 3
Mix in the flour. Note the batter will get quite thick.
Bowl
flour2 cupsStep 4
Quarter 1-2 tubs strawberries and fold into the batter. Make sure the strawberries don’t all sit on the bottom.
KnifeBowl
strawberries500gStep 5
Spoon batter into cake or muffin pans and bake at 180C (350F) for 45 minutes. Less if making muffins. Check with a wooden skewer.
Skewer
OvenHeat
Cake PanView on The Little Things in Life
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Notes
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