Here is a lovely recipe for strawberry and ricotta cake which is the perfect way to use those strawberries that are not just perfect, the ones at the bottom of the punnet.
It is ideal for breakfast or as a dessert served with whipped cream and more strawberries.
Strawberry and Ricotta Cake
12 strawberries, washed, dried and sliced
12g baking powder
half a teaspoon of bicarbonate of soda
2 tbps brown sugar
icing sugar for dusting
Beat the eggs and sugar together until light and fluffy
Add the ricotta and beat until smooth.
Fold in the flour, baking powder and bicarbonate of soda
Spread the mixture over a cake tin lined with oven paper.
Arrange the strawberries on top
Sprinkle over the brown sugar and bake in the oven at 180 for about 40-45 minutes.
A lovely cake to wake up to on a warm sunny morning.