This Strawberry Ricotta Cake is the most delicious Italian-inspired dessert. The rich ricotta provides the cake with perfect moisture and density, and the Oregon strawberries make the flavor pop. It’s almost like a combination between a cake and a cheesecake.
Recipe by Erin from platingsandpairings.com
1 1/2 C all-purpose flour
1 C sugar
2 t baking powder
3/4 t kosher salt
3 large eggs
1 1/2 C ricotta
1/2 C butter melted
1 t almond extract
1 C frozen strawberries, quartered
1. Preheat oven to 350 degrees. Grease and flour a 9-inch pan.
2. In a medium mixing bowl whisk together flour, sugar, baking powder, and salt. Set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, combine eggs, ricotta, butter, and almond extract until smooth; add dry ingredients until just blended. Fold in strawberries.
4. Pour batter into prepared pan. Bake until golden brown and a tester comes out clean, about 50-60 minutes. Let cool, then remove from pan, slice, and serve.