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Gluten-Free Strawberry Ricotta Cake: A Simple and Refreshing Delight

Gluten-Free Strawberry Ricotta Cake: A Simple and Refreshing Delight

Discover the light and refreshing taste of this gluten-free strawberry and ricotta cake, perfect for those who love gluten-free fruity desserts. Made with wholesome ingredients like fresh ricotta and vibrant strawberries, this cake offers a delicious texture and taste that makes it ideal for any occasion. Its simplicity of preparation and health-conscious approach make it a guilt-free treat without compromising on flavor.

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Why you'll love it: This cake is not only easy to make but also wonderfully light and fresh. The combination of creamy ricotta and juicy strawberries delivers a burst of freshness in every bite, while lemon zest adds a subtle tang that enhances the overall flavor. Being gluten-free, it is suitable for people with dietary restrictions, so everyone can enjoy a slice without worry.

Perfect occasion: This strawberry and ricotta cake is perfect for spring and summer gatherings, like picnics, garden parties or family brunches. It's also a great choice for afternoon tea or as a light dessert after a heavy meal. Its cooling qualities make it particularly appealing in hot weather.

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Decorating Tips: Garnish the top of the cake with slices of fresh strawberries and a light brushing of strawberry jam for added shine and a pop of color. A pinch of powdered sugar or a few mint leaves can add an elegant touch, making it visually appealing and ready for any table.

Ingredients:

  • 250 g well-drained ricotta
  • 2 egg yolks
  • 75g caster sugar
  • 30g potato starch
  • 1/2 teaspoon baking powder (gluten-free)
  • The zest of a lemon
  • 100 ml of milk
  • 130 g sliced ​​strawberries
  • Strawberry jam for garnish
  1. Prepare the dough:
    • In a large bowl, combine the ricotta, egg yolks and sugar. Beat until smooth.
    • Add the potato starch, baking powder and lemon zest to the ricotta mixture and mix well.
    • Gradually pour in the milk while continuing to stir so that the mixture remains smooth and well mixed.
    • Gently fold in the strawberry slices.
  2. Bake the cake:
    • Preheat your oven to 200°C (392°F).
    • Pour the batter into a buttered 18cm cake tin covered with baking paper.
    • Bake for about 50 minutes or until the cake is set and lightly browned on top. Check for doneness with a toothpick inserted in the center; it should come out clean.
  3. Cool and garnish:
    • Let the cake cool in the pan before transferring it to a serving plate.
    • Once cooled, lightly brush the top with strawberry jam and arrange fresh strawberry slices for decoration.
  4. Storage:
    • Store the cake in the refrigerator to keep it fresh. Enjoy chilled for a refreshing treat.

Treat yourself to this delicious gluten-free strawberry and ricotta cake, where each slice offers a taste of freshness and simplicity, making it a perfect dessert for health-conscious people and those following a gluten-free diet.

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