STRAWBERRY RICOTTA CAKES

Strawberry Ricotta Cakes image

Provided by @MakeItYours

Number Of Ingredients 1

115 g/4 oz. butter 125 g/4 1⁄2 oz./generous 2⁄3 cup caster sugar 3 eggs, separated 2 tbsp corn flour or potato flour 175 g/6 oz./1 3⁄4 cups ground almonds 200 g/7 oz./scant 1 cup ricotta 1 van

Steps:

Heat your oven to 190°C/170°C fan/375°F/gas mark 5. Line the cake tins with baking paper (we like to use a circle of baking paper pushed into each tin). Use a large at spoon or a mixer with a paddle attachment to cream the butter and the sugar together until fluffy and creamy. Slowly add the egg yolks, one at a time, and beat until smooth. Add the corn flour, ground almonds, ricotta, seeds from the vanilla pod, lemon zest and salt, and mix well to form a smooth batter. Whisk the egg whites to soft peaks and gently fold into the cake batter till well combined. Transfer the batter into your pre-lined tins - about 120 g/4 1⁄4 oz. in each. Remove the green stems from the strawberries and, depending on their size, cut into halves or quarters. Arrange them in a formation on top of each cake and sprinkle with the vanilla sugar. Place the tins on a tray in the center of the oven for 15 minutes, then rotate the tray and bake for a further 10 minutes before serving. These cakes can be served warm straight from the oven or kept in the fridge for up to 2 days. Bring back up to room temperature to serve.