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.
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!
- 30 mins preparation
- 55 mins cooking
- Makes 23 cm cake
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Ingredients
- 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
Method
- 1Preheat oven to 170°C fan bake. Line a springfrom cake tin with baking paper.
- 2Cream 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.
- 3Whisk 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.
- 4Arrange the strawberries on the batter in a pattern you like. Sprinkle over the pistachios.
- 5Bake 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.
- 6Serve drizzled with fruit purée and yoghurt or cream.
Notes
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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