This was a happy mistake in an attempt to make beautiful frosting for another recipe yet to be posted. The frosting was whipped ricotta with lime simple syrup and it just kept getting worse and worse no matter what I did to it. In my despair I threw some flour/baking powder in the dismal concoction and baked it. Hated to waste so much worry. WaLa! This was born, and it’s more of a keeper than the recipe it was intended for. No funnies today sorry. I’m all to the point.
Ricotta Cake with Strawberries
1 small container part-skim ricotta cheese (I think it was about a cup)
1/2 cup water and 1/2 cup sugar boiled into a simple syrup with lime zest. (do this first! you want the syrup to cool a bit)
1/2 cup sugar
1 teaspoon vanilla
1 cup flour
1 tablespoon baking powder
2 large cups (I used one container) fresh strawberries (or frozen would work) sliced
1/3 cup sugar
juice of 1/2 a lime
Before you do anything else, make the syrup (boil the sugar, zest, and water) together till the sugar is completely dissolved-then let it cool.
Preheat the oven to 350 degrees and beat together the ricotta cheese and syrup with the vanilla and sugar. BEAT IT. Then add the egg and beat it some more, till well incorporated. In a separate bowl combine the flour, baking powder, and salt. Add dry ingredients to the wet and then pour into a greased 8×8 or similar baking dish. Bake for 30-45 minutes (test it at 30 with a toothpick-it should come out clean). It’ll be golden when it’s done. Let it cool while you make the strawberry sauce.
To make the strawberry sauce all ya do is boil the strawberries, and sugar together with some lime juice. For about 5 minutes or so, really whenever you feel like it’s time, although it’s good just that way, I will probably strain the sauce next time as I am not a major fan of strawberry flesh swimming in my cake. The flavor is a winner though and the cake is one of those wonderfully dense, solid, stick-to-your-ribs cake that leaves you satisfied. Like “I Ate Cake Today, and I Don’t Care What You Think” feeling.