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Strawberry & rhubarb ricotta cake
Don't forget to use frozen fruit to help you save time and money on this delicious and spring-inspired cake.
YIELDS
4
TO
6
Ingredients
- 3/4 cup ricotta cheese
- 1 cup olive oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup sugar
- 1/2 cup brown sugar
- 1 orange, zested
- 1 lemon, zested
- 3 cups all purpose flour
- 3 teaspoons baking powder
- 1 cup frozen strawberries, sliced
- 1 cup frozen rhubarb chunks
- 1 1/2 tablespoons cornstarch
Directions
- Preheat your oven to 350° F.
- Combine the ricotta, oil, eggs, vanilla, sugar, lemon zest, and orange zest in a bowl and whisk very well to combine.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Then, add the dry ingredients to the wet and stir just to combine.
- In another bowl, toss the frozen strawberries and rhubarb in the cornstarch and stir to coat.
- Add the coated fruits to the cake mix and stir just to combine. Transfer the batter to a greased bundt pan and bake for 50 to 55 minutes, or until a cake tester (or sharp knife) can be inserted cleanly into the cake.
- Remove and allow to cool before garnishing with some icing sugar. Slice and enjoy!
