Name: Gluten Free Strawberry & Ricotta Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Cuisine: Baking
Ingredients: 175g unsalted butter/Stork; 175g caster sugar; 3 large eggs; 225g gluten free self raising flour; 0.25 tsp xanthan gum; 1 tsp baking powder; 1 tsp vanilla essence OR 0.5 tsp vanilla bean paste; 125g ricotta; 200g strawberries, cut into small chunks

Gluten Free Strawberry & Ricotta Cake

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Perfect for a tea time treat, this gluten free strawberry & ricotta cake is soft and perfect with your afternoon cuppa. It also works as a brilliant pudding, if you enjoy it warm from the oven with a dollop of clotted cream or jug of custard. However you choose to enjoy yours, I promise this is a bake you’ll come back to time and time again.

Ricotta might sound like an unusual cake ingredient, but it really works wonders. It has a neutral taste, so you won’t detect it in the final bake, aside from the wonderful moisture it brings. The result is a perfectly soft and fluffy sponge, which is a joy to eat. The pockets of real strawberry dotted through it as the proverbial icing on the cake.

If you enjoy this strawberry & ricotta cake you might also like my Blueberry & Sour Cream Cake, which is another simple one to whip up for afternoon tea (or make both together for a winning combo).

Gluten Free Strawberry & Ricotta Cake Recipe

This cake will serve about 8 people, depending on how generous you want to be with your portions! You’ll find a full method below, plus a few pictures to help you along the way.

If you have any questions feel free to get in touch. You can contact me at laura@mygfguide.com or message me on Instagram/Facebook @myglutenfreeguide.

Lastly, if you enjoy this strawberry & ricotta cake, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!

Laura xxx

Serves 8

Gluten Free Strawberry & Ricotta Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

A simple afternoon tea time cake, this strawberry & ricotta sponge is simply finished with icing sugar and fresh fruit. Enjoy it cold with a cuppa or warm from the oven with custard or clotted cream.

Ingredients

175g unsalted butter/Stork
175g caster sugar
3 large eggs
225g gluten free self raising flour
0.25 tsp xanthan gum
1 tsp baking powder
1 tsp vanilla essence OR 0.5 tsp vanilla bean paste
125g ricotta
200g strawberries, cut into small chunks

Instructions

Grease and line (base and sides with non-stick baking paper) a 20cm spring form tin and preheat the oven to 160C (fan).

Mix the butter and caster sugar together until pale and smooth.

Add the eggs, one at a time, combining each into the mixture before you add the next. Then add the vanilla and stir until fully combined.

Now sift in the dry ingredients: the gluten free self raising flour, xanthan gum and baking powder, and mix to combine.

Next add the ricotta cheese and beat the mixture for a couple of minutes until you have a beautifully smooth and thick cake batter.

Tip the chopped strawberries into you bowl and fold them through the mixture, then tip the batter into the prepared tin.

Level the batter with a spatula and place into the oven (middle shelf) to bake for 50-55 minutes at 160C (fan), or until cooked through (to test - insert a skewer or cake tester into the centre of the sponge - if it comes out clean it is baked, if it still has wet batter on it leave the cake in for an extra 5 minutes).

Leave the cake to cool in the tin for 15 minutes (it's a soft sponge, so if you take it out too soon it may crack). Then carefully ease out of the springform tin and cool on a wire rack. This is also a lovely cake to enjoy while still warm!

To serve, dust with a little icing sugar and decorate with extra fruit if you wish. Have it cold with a cuppa or eat while still warm with a dollop of clotted cream or custard.