An afternoon teatime has become a holy ritual. On Fridays it’s less ‘mindful’ during the doggies playdate. Bonnie, Aragon and Oskar are real buddies, as Anria, Diane and myself enjoy an afternoon walk/chat/teatime together. Today I’ll prepare a juicy ricotta cake, without butter.
Put 500 grams of cold fresh ricotta in a bowl. Use a mixer to get an airy substance. Add 80 grams ( more if you prefer sweeter) of vanillated icing sugar, the zeste of 1 lemon, the juice of 1 lemon and 4 eggs. Mix. Add 120 grams of self raising flour ( through a sieve) and 1 teaspoon of baking powder. Mix.
Pour in a greased cake form. Bake in a preheated oven at 180° for 45 minutes.
With 250 grams of chopped strawberries, no lemon juice, only 3 eggs and probably a little bit more sugar (I take 100 grams of vanillated icing sugar), 240 grams of 00flour and 15 grams of baking powder you can obtain a beautiful seasonal alternative in a similar recipient during the same baking time. Mix 500 grams of ricotta with 100 grams of icing sugar. Add 3 eggs. Mix. Add the flour anf baking powder through a sieve. Mix thoroughly. Add the strawberries and the zeste of an untreated lemon. Mix gently. Pour in a greased cake form. Bake at 180° for approximately 40 minutes( check with a pin).
I wish you a happy mindful, cosy weekend❣