Ricotta cake, almonds and strawberries

Piece of ricotta cake, almonds and strawberries

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.

This cake is very easy to make. For Mother’s Day, children can participate in its realization, or even, for the older ones, do it themselves.

Ricotta cake, almonds and strawberries:


3 eggs
115g sugar
250g ricotta
180g almond powder
30g flour

extract bitter almond

strawberries

Preheat the oven to 180°C.

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.

Ricotta cake, almonds and strawberries

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.

Ricotta cake, almonds and strawberries

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…

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