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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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