Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 16 people
9 Ingredients
Number of servings
16
- 1 cup Woolworths smooth ricotta
- 1/3 cup Woolworths caster sugar
- 1/3 cup light extra virgin olive oil
- 2 eggs
- 2teaspoons vanilla extract
- 1 cup Woolworths almond meal
- 1 cup Woolworths plain wholemeal flour
- 1 1/2teaspoons baking powder
- 250grams strawberries, hulled
Nutrition per serving
700kJ / 167Cal
700 Kilojoules or 167 Calories
8% of daily energy intake*
Protein
4.7grams
Fat
11.0grams
Carbs
11.0grams
Sugars
6.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Enjoy the fusion of sweet, juicy strawberries and rich, creamy ricotta in this nutritionally-approved cake. Our strawberry and ricotta cake is perfect for an afternoon treat with a cup of tea.
Method
Step 1 of 3
Preheat oven to 190°C/170°C fan-forced. Grease a 20cm square cake pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
Step 2 of 3
Place ricotta, sugar, oil, egg and vanilla in a large bowl, then whisk until combined. Add almond meal, flour and baking powder, then whisk until just combined. Roughly chop half of the strawberries. Fold chopped strawberries through batter.
Step 3 of 3
Spoon batter into prepared pan. Smooth top. Thickly slice remaining strawberries and arrange on batter. Bake for 40 minutes or until cake is golden and top springs back when pressed lightly. Cool completely in pan. Cut into pieces. Serve.
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