When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
Choose board
Save
4337

Peter Som’s Strawberry Ricotta Cake with Honey Whipped Ricotta

Published on February 16, 2021
Peter Som avatar link
3M followers
Cook Time: 60 minutes
Serving Size: 6 servings
Ingredients
  • 8 tbsp unsalted butter, softened
  • 1 cups sugar, plus 3 tablespoons
  • 2 large eggs
  • 1 tsp lemon zest
  • ½ teaspoon vanilla extract
  • 1⅓ cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 ½ cup ricotta, divided
  • 1 pound fresh strawberries, hulled and halved
  • 2 tbsp honey
Preheat oven to 350°. Butter a 9-inch spring form pan or cast iron skillet.
    In a large bowl, beat butter and 1 cup sugar with a mixer at medium speed until fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
      In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture in three batches, alternately with ½ cup ricotta, beginning and ending with flour mixture, making sure to stir just until combined after each addition. Fold in strawberries. Spread batter in prepared skillet. Sprinkle with remaining 3 tbsp sugar.
        Bake until a toothpick inserted in comes out clean and surface is golden brown, approximately , 40-45 minutes. Cool on a wire rack.
          To make Honey Whipped Ricotta, add remaining ricotta along with honey in a small bowl and whisk until smooth.
            Serve with honey whipped ricotta or whipped cream and fresh strawberries -if desired-on the side.

              Comments

              More like this