Strawberry-Ricotta Cake

Strawberry-Ricotta Cake

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Strawberry-Ricotta Cake
A simple cake, moist and dense, with fresh strawberries and ricotta to celebrate spring. Thanks to Liz the Chef!
Strawberry-Ricotta Cake
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Prep Time 15 min
Cook Time 45 min
Servings
slices
Ingredients
Prep Time 15 min
Cook Time 45 min
Servings
slices
Ingredients
Strawberry-Ricotta Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 9-inch cake pan with parchment paper and lightly coat with nonstick spray.
  3. Using a large bowl, whisk together the flour, sugar, baking powder and salt.
  4. Using a medium-sized bowl, mix together the eggs, ricotta, vanilla and lemon zest until smooth. Fold into dry ingredients until just blended.
  5. Add the melted butter, stir, then gently fold in ¾ cup of the berries. Pour batter into cake pan and scatter remaining berries on top. Bake until golden brown and when a tester comes out clean, about 45-50 minutes.
  6. Allow to cool on pan 20 minutes before turning out on a plate. Garnish with confectioner's sugar and serve.
Recipe Notes

Recipe and Image courtesy of Liz the Chef.

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