My boyfriend has an amazing strawberry patch in his backyard garden, and we have collected more than 5 pounds of berries so far this season! We like to have a little cake - not to sweet - with our morning coffee, and this moist and flavorful cake fits the bill. Fresh ricotta from Blue Ridge Dairy and homegrown strawberries . . . this is the essence of Spring. It’s also nice to marinate the strawberries with some fresh garden herbs like tarragon, mint, or if you can find it, anise hyssop.
Makes one 9-inch cake
INGREDIENTS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (½ cup) unsalted butter, softened to room temperature
1 cup granulated sugar
3 large eggs
1 1/2 cups whole milk ricotta
1 tsp almond extract
1 tsp vanilla extract
Finely grated zest of 1 lemon
1 cup strawberries (approx. 15-20, depending on size), stem removed and halved
2 tablespoons light brown granulated sugar
PROCEDURE
Preheat the oven to 350 degrees. Grease and flour a 9-inch pan.
In a medium mixing bowl whisk together flour, baking powder and salt set aside.
Cream the butter and sugar till light and fluffy. Add the eggs, one at a time, beating each one in.
Next add the ricotta, extracts, and lemon zest, and mix well.
Add the dry ingredients to the wet mixture, just folding them in until mixed. Don’t over beat.
Fold in half of the strawberries.
Pour batter into the prepared pan.
Place the remaining strawberries on top of the batter, cut side up, pressing them in a bit.
Sprinkle the cake with the sugar and bake until golden brown and when a tester comes out clean, about 50-60 minutes. Let cool, then remove from the pan, slice and serve.
