Gluten-free strawberry, ricotta and pistachio cake

Strawberries and pistachios are great friends, and this deliciously moist cake is a fantastic way to highlight the duo. The gluten-free delight is also high in protein, so it makes a dessert that is as filling as it is tasty!

By Nici Wickes
  • 30 mins preparation
  • 55 mins cooking
  • Makes 23 cm cake
  • Print
Discover more ways to use this gorgeous summer fruit with our collection of 12 deliciously sweet strawberry recipes!
Plus, watch our easy how-to video below to learn the best way to prepare strawberries for your baking or cooking.


  • 115 g butter (can use 100ml olive oil for dairy-free)
  • 2/3 cup caster sugar
  • 3 eggs, separated
  • 2 tbsp cornflour
  • 175 g ground almonds
  • 1 cup ricotta (or coconut yoghurt if dairy-free)
  • 2 tsp vanilla extract
  • Zest from 1 lemon
  • Pinch of salt
  • 1 punnet strawberries, hulled, halved or quartered
  • 1/2 cup shelled pistachios, roughly chopped
  • Fruit purée, to serve (optional)
  • Yoghurt or whipped cream, to serve


  • 1
    Preheat oven to 170°C fan bake. Line a springfrom cake tin with baking paper.
  • 2
    Cream the butter and sugar until pale and creamy. Add in the egg yolks, one at a time, and beat until smooth. Slow the beater, then add in the cornflour, ground almonds, ricotta, vanilla, lemon zest and salt, mixing to a smooth batter.
  • 3
    Whisk the egg whites to soft peaks and gently fold into the cake batter until combined. Scrape into the prepared tin and smooth over the top.
  • 4
    Arrange the strawberries on the batter in a pattern you like. Sprinkle over the pistachios.
  • 5
    Bake in the centre of the oven for 25 minutes, then rotate and cook for a further 20 minutes or until a skewer comes out clean.
  • 6
    Serve drizzled with fruit purée and yoghurt or cream.


Strawberries tend to discolour to a purple-grey when used in cake batters, but by putting them on top of the cake, they will retain their colour.

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