A pretty strawberry cake for the nicest of moms!
There is plenty of sweetness in this cake… The ricotta, almond and strawberry go together wonderfully. The result is a fondant cake with a good almond taste. As we are in full strawberry season, we take advantage of it. But, in time, cherries, raspberries or even apricots can also be used with delight.
This cake contains no butter, and very little flour. Moreover, it could be replaced by cornstarch for a gluten-free version.
Ricotta cake, almonds and strawberries:
extract bitter almond
Whisk the egg yolks and 90g sugar until frothy.
Add the ricotta. Mix vigorously.
Add ground almonds and flour. To mix together.
Add a few drops of bitter almond.
Whip the egg whites until stiff, adding the sugar gradually.
Add the whipped egg whites to the previous preparation. It is important to do this gently, using a spatula.
Pour the batter into a 20/22 cm silicone mold (if not, don’t forget to grease!)
Cut a few strawberries in half and press them into the dough.
Cover with a few slivered almonds.
Cook for 35/40 minutes.
Let cool before unmolding.
To finish: I told you that we can vary the fruits. You can also replace the ground almonds in whole or in part with hazelnuts or why not pistachios.
If you don’t like bitter almond, you can substitute vanilla extract.
As Mother’s Day approaches, I want to offer you a very gourmet week. More cakes are coming in the next few days…