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Peter Som’s Strawberry Ricotta Cake with Honey Whipped Ricotta

Published on February 16, 2021
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Cook Time: 60 minutes
Serving Size: 6 servings
  • 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.


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