Strawberry cake with ricotta

Ingredients for 1 servings:

• 200 g strawberries, peeled and weighed
• 150 g flour (all-purpose flour), preferably half with fine spelt flour
• 130 g sugar
• 70 g butter, room temperature
• 130 g ricotta
• 1 egg(s), size M
• 1 egg yolk
• ½ tsp baking powder
• 1 pinch of salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Strawberry and ricotta cake

Preheat the oven to 180°C (top/bottom heat) and grease a loaf pan or line it with baking paper. I used a pan measuring approximately 32 x 10 x 6 cm. Wash and hull the strawberries, cut them into small pieces, and set them aside. Cream the room-temperature butter and sugar with a mixer for about 5 minutes until very creamy. Add the ricotta and continue beating until smooth. Add the egg and egg yolk and mix well again. Mix the flour with the baking powder and a pinch of salt and stir thoroughly into the batter. Carefully fold in the chopped strawberries and pour the mixture into the prepared pan. Bake in the preheated oven on the middle rack for about 30-35 minutes. Do a skewer test. Remove from the oven, let cool, cut into pieces, and sprinkle with powdered sugar, if desired. Note: I usually use two whole eggs. Separate them, beat the egg whites with a pinch of salt until stiff peaks form, and then stir just the egg yolks into the butter and sugar mixture. I fold in the egg whites after the flour, and add the strawberries last. I find this makes the cake fluffier and more delicate.