The last few weekends have been pure Bri-bliss. Grey, cloudy, rainy, general miserable weather. Monday’s small talk around the coffee machine end in my gleeful recounting my weekend tales – ‘I didn’t leave the house once‘ – and then my colleagues looking at me like I’m mildly crazy and back away slowly.
You see, that is my heaven. In the throes of winter (as much of one as we get in our fair city), you bet your ass I’m going to build a nest on my couch, read books and drink more cups of tea than recommended.
I was struck with idea lightning on one of these weekends – all the tea I was drinking needed a side of cake to go with it. The idea came to me fully formed: I didn’t want to spend much time in the kitchen (it was a really good book I was reading), I wanted the lightness of ricotta, nothing too sweet, but maximum Wintry spice flavour. And so, this came to be.
This is one of those perfect cakes that you serve up for a friend who’s come over for coffee and a catch up. Then, once they’ve gone home, it just sits on the kitchen bench, and every time you walk past, you cut off a sliver to munch on as you go about your business. Sliver by delicious sliver, the cake won’t last the weekend!
Spiced Strawberry Ricotta Cake
Adapted from Bon Appetit
1½ cups plain flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon salt
3 large eggs
1½ cups ricotta
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cardamom
½ teaspoon vanilla extract
57g unsalted butter, melted
1 cup strawberries (or any berries, fresh or frozen), halved of large
Icing sugar, to dust.
Preheat oven to 180°c. Grease a springform cake pan with butter or oil, and line the bottom with baking paper.
Whisk together the flour, sugar, baking powder, spices and salt in a large bowl.
In a medium sized bowl, beat together the eggs, ricotta, and vanilla until smooth. Gently fold in the dry ingredients until just combined. Add the butter, and again fold to combine.
Pour the batter into the cake pan, and then poke the strawberries evenly into the mixture.
Bake for 50-60 minutes, or until a skewer comes out clean. Cool for 20 minutes in the pan, then cool completely on a wire rack. When ready to serve, dust with icing sugar.