I got some leftover strawberries, more figs to eat and ricotta cheese which is going to expired in 5 days. So, I decided to create a cake using these as core ingredients. I am pleased with the flavour of figs, strawberries and ricotta.
The texture is smooth and moist from ricotta, a bit crunch from figs and sweetness from strawberries. Not a heavy cake but a delightful satisfying dessert accompanied with green tea or lemon tea to finished off your Malaysian style dinner. It’s like intermarriage food combination.
120 g unsalted butter, in room temperature
150 g castor sugar
3 large eggs
375 g ricotta
1 Tsp vanilla bean grinder
125 g flour
1 Tsp baking powder
pinch of salt
1 Tsp lemon juice
8-10 strawberries, washed, stems removed, and cut into halves
6-8 plum figs, washed, stems removed, and cut into bite size
9 small strawberries, washed, stems removed, dried
4 plum figs, washed, stems removed and halves
Preheat the oven to 180 degrees C. Grease a 9″ springform cake pan, set aside.
In a mixing bowl beat butter and sugar until well combined. Next add eggs one at a time beating well each addition. Then add vanilla, salt, lemon juice and ricotta, beat until well combined.
Sift flour into the batter, add the baking powder, and using a metal large spoon to stir until combined. Next gently fold in figs and strawberries. Spoon the batter into the prepared cake tin.
Bake the cake for 50 minutes, until skewer inserted comes out clean from the center of the cake. Cover cake loosely with foil in the last 10 minutes. Switch off oven and leave cake to cool in the oven for 30 minutes without opening door.
Remove cake from oven and remove the foil to cool completely in pan for 20 minutes. Then removed from pan to cool for 15 minutes. Just before cutting and eating decorate with strawberries and figs. Serve with green tea or lemon tea.
Note: Oven temperature vary. You might need less time or more say 30-40 minutes. You may put just strawberries or figs or any fruits you like.
You might want to separate your eggs. If you do beat whites with salt until start to form peak, add 1 Tbs castor sugar. Beat until stiff peaks. Gently fold half white into batter like many other recipes requirement method for separating yolks and whites, alternate with dry ingredients. Mix until well combined. Then add the fruits and pour into the batter.
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