Strawberry ricotta cake
Ingredients:
175g butter, at room temperature
175g granulated sugar
4 eggs
100g full fat greek yoghurt
2 tsp vanilla extract
200g self-raising flour
60g ground almonds
1/2 tsp salt
250g strawberries (peaches, nectarines, mixed berries or any fruit really works perfectly)
Flaked almonds
150g ricotta
Method:
Pre-heat the oven to 350 degrees fahrenheit.
Grease and line a 23cm springform pan with butter and parchment paper.
Cream the butter with the sugar in a stand mixer with the paddle attachment.
Add the eggs, greek yoghurt and vanilla extract.
Slowly incorporate the flour, ground almonds, and salt.
Place blobs of ricotta inside the batter, push in the strawberries (or whichever fruit you selected), and scatter the flaked almonds on top.
Bake in the oven for 45 minutes to 1 hour or until cooked.
Cool for 20 minutes in the pan on a wire rack. Remove from the pan and allow to cool completely.
This cake is delicious served both warm or cold.
