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Citrus and Strawberry Ricotta Cake Recipe
Citrus and Strawberry Ricotta Cake

Citrus and Strawberry Ricotta Cake Recipe

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The light and delicious classic ricotta cake gets a bright and juicy topping of fresh seasonal fruit. This traditional cake is perfect to serve all year-round, but we especially love it in the warmer seasons, topped with the fruit that abounds in the farmers market. The citrus gives it a zesty, spring-y touch.
Prep Time:
Cook Time:
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Yield: 6 to 8 slices

Citrus and Strawberry Ricotta Cake Recipe Instructions

Ingredients

  • Batter
  • ¾ cup salted butter, softened
  • ¾ cup granulated sugar
  • Zest from 2 large lemons
  • 2 tsp. lemon juice
  • 4 egg yolks
  • 4 egg whites
  • 1 cup Ricotta cheese
  • ½ cup + 2 tbsp. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • Syrup
  • ½ cup granulated white sugar
  • Juice of 2 oranges
  • Garnish
  • 1 lb. fresh strawberries, halved
  • Orange wedges from 2 oranges

Directions

  1. Turn oven to 325F.
  2. Lightly grease and flour a 8.5 inch cake pan. 
  3. Line the bottom of the pan with parchment paper.
  4. Mix the flour, baking powder and salt in a bowl and set aside.
  5. Whisk the butter and sugar together until light and fluffy.  Add in the lemon zest and egg yolks. Whisk until smooth.
  6. In three alternating batches, add the flour mix, and the ricotta, mixing with the spatula until well combined.
  7. Whisk the egg whites to stiff peaks. Fold into the batter with a spatula.
  8. Pour into pan and bake for 45 minutes (to test for doneness, insert a toothpick – it should come out clean and dry when the cake is done).
  9. Remove from oven, cool to room temperature and then garnish with the oranges and strawberries. Get started on the orange syrup.
  10. Combine the orange juice and sugar in a saucepan and boil for 5-7 minutes or until just thickened. Cool, then drizzle or brush over the cake (you can also serve it on the side)

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