Strawberry ricotta cakes

Serves: 8
Prep: 10
Cook: 40

A simple, indulgent treat, perfect straight out of the oven with a dollop of greek yoghurt. Fluffy eggs and creamy ricotta provide a soft, satisfying texture, with lemon and strawberries adding a fresh, vibrant flavour.

Ingredients

  • 500g ricotta cheese
  • 3 tbs caster sugar
  • 3 eggs, lightly beaten
  • 1 tsp lemon rind, grated
  • 250g punnet strawberries, diced
  • yoghurt to serve

Method

  1. Step 1

    Preheat oven to 180°C. In a large mixing bowl combine the ricotta cheese, sugar, eggs, lemon rind and half of the strawberries.

  2. Step 2

    Lightly grease 8 x half cup non-stick muffin holes. Divide the mixture evenly between the muffin holes. Bake for 40 minutes or until puffed and golden.

  3. Step 3

    Serve warm or cool, with the remaining strawberries and yoghurt.

Tips

  • Try using lime rind as a substitute to lemon rind for a fresh tangy taste.

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