Lemon Ricotta Cake with Fresh Strawberry Compote
A light and moist Italian-inspired ricotta cake infused with bright spring lemon zest, served with a simple fresh strawberry compote. Perfect for afternoon tea or a elegant springtime dessert.
Ingredients
- 250g fresh ricotta cheese
- 150g caster sugar
- 3 large eggs
- 120ml extra virgin olive oil
- 2 lemons, zested and juiced
- 1 tsp vanilla extract
- 200g plain flour
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 400g fresh strawberries
- 2 tbsp honey
- 1 tbsp fresh mint leaves
- Icing sugar for dusting
Instructions
Preheat the oven to 170°C fan and grease a 23cm round springform cake tin with butter and line with baking parchment.
In a large bowl, whisk together the ricotta, caster sugar, eggs, olive oil, lemon zest, lemon juice and vanilla extract until smooth and creamy.
Sift the flour, baking powder and salt into the wet ingredients and fold gently until just combined, being careful not to overmix.
Pour the batter into the prepared tin and smooth the top with a spatula.
Bake for 40-45 minutes until golden brown and a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 15 minutes before releasing and transferring to a wire rack to cool completely.
While the cake cools, hull and quarter the strawberries and place in a bowl with the honey, tossing gently to coat.
Let the strawberries macerate for 15-20 minutes until they release their juices and form a light compote.
Dust the cooled cake with icing sugar, slice and serve with the strawberry compote and torn fresh mint leaves.
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