This spring I have been craving things like asparagus, lemons, stuffed Easter eggs, fresh peas and rhubarb. I always want light and fresh food in the spring. I am sodone with Beef Bourgougnon and am throwing lemon peel in everything. This cake is very spring to me, light, creamy and lemony.
I created this eaiser ricotta cake recipe becuase lot of ricotta cakes have whipped whites and I just did not feel like whipping whites. How do I kept the cake light? I use very little flour and lots of eggs, also of course ricotta. The texture is a bit hard to explain it is different from any other cake. This cake is extremely moist, a bit crumbly and as I said before very light.
I served it with strawberry sauce but Chloe loved it plain. I think orange or lime zest added to the batter would be good too!
Lemon Ricotta Cake w/ Strawberry Sauce
1 cup ricotta
1/2 cup sugar
1 TBL vanilla
the zest from one lemon
a pinch of salt
1/2 cup flour, white or whole wheat pastry (and no this is not a miss print, it is only a 1/2 cup )
1 TBL. baking powder
Pre-heat oven 325˚F
In a electric mixing bowl beat together ricotta, sugar, eggs, lemon peel, vanilla and salt. Sift flour and baking powder and add to batter. Pour into a greased 9" round cake pan and bake till center when inserted with a skewer comes clean, about 25-35 minutes.
Combine one cup of fresh or frozen strawberries and 1/4 cup of sugar in a small sauce pan. Simmer until strawberries have collapsed and juices are running. Taste and see if you need more sugar. Add that and simmer a minute or two more until sugar has melted. Cool and then refrigerate.