skish
IT

Ricotta and lemon mini cake with strawberries

A small lemon ricotta cake baked in a ramekin, with fresh strawberries.

  • 30 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Ricotta and lemon mini cake with strawberries

Per serving

Calories
275 kcal
Protein
12.4 g
Carbohydrates
31.7 g
Fat
11.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Ricotta80 g
  • Eggs25 g
  • All-purpose flour12 g
  • Sugar8 g
  • Lemon zestto taste
  • Strawberries150 g

Contains: gluten, lactose, eggs,

In season: April – June

Method

  1. Preheat the oven to 170 °C (conventional) and line a ramekin with a disc of baking paper.
  2. Beat the egg in a small bowl and keep the stated amount. Wash the lemon under hot water and grate the zest, only the yellow part.
  3. In a bowl mash the ricotta with a fork, then add the egg, sugar, flour and lemon zest and work until smooth and lump-free.
  4. Pour into the ramekin, level it and bake for about 25 minutes, until the top is just golden and the centre only wobbles slightly when you move the ramekin: it firms up as it cools.
  5. Meanwhile wash the strawberries before hulling, remove the green tops and halve or quarter them.
  6. Serve the cake warm or cold with the strawberries.

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