A soft and fresh cake, perfect for spring and summer, with the addition of strawberries and blueberries for a fruity and tasty touch.
Gently clean the strawberries, remove the stem, and slice them thinly. Wash the blueberries under running water and let them dry.
In a large bowl, beat the eggs with the cane sugar using an electric whisk until you get a frothy mixture.
Add the ricotta and mix everything with the electric whisk. Add the cornstarch, baking powder, and grated lemon zest, and mix until you get a homogeneous mixture.
Add the strawberry pieces, keeping a handful aside for decoration.
Pour the batter into a mold lined with parchment paper and level it with a spatula. Arrange the remaining blueberries and strawberries on the surface.
Bake in the preheated oven and cook for about 30-35 minutes or until the surface is golden and the batter is cooked.
Let the cake cool in the pan for a few minutes, then transfer it to a serving plate. Dust the surface with powdered sugar for a more elegant presentation.
Cut into slices and serve.
Store in the fridge for up to three days.
It keeps in the fridge for three days. Make sure to use fresh and high-quality ingredients, especially for the fruit. The strawberries and blueberries must be ripe and flavorful to ensure the best result.
Italia, Calabria
| Energy (kcal) | 88.24 |
| Carbohydrates (g) | 10.33 |
| of which Sugars (g) | 7.85 |
| Fat (g) | 3.34 |
| of which Saturates (g) | 1.74 |
| Protein (g) | 3.81 |
| Fiber (g) | 2.05 |
| Sale (g) | 0.06 |
