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 cut them into thin slices. Wash the blueberries under running water and let them dry.
In a large bowl, whip the eggs with the brown sugar using an electric whisk until you get a frothy mixture.
Add the ricotta and blend everything together, still using the electric whisk. Add the cornstarch, baking powder and grated lemon zest, then mix until smooth.
Add the strawberries in pieces, setting aside a handful that will be used for decoration.
Pour the batter into a pan lined with baking paper and level it with a spatula. Arrange the blueberries and the remaining strawberries on top.
Bake in the preheated oven and cook for about 30-35 minutes or until the surface is golden and the batter is cooked through.
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.
It keeps in the fridge for three days. Make sure to use fresh, 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) | 76.18 |
| Carbohydrates (g) | 9.97 |
| of which sugars (g) | 7.84 |
| Fat (g) | 2.57 |
| of which saturates (g) | 1.35 |
| Protein (g) | 2.85 |
| Fibre (g) | 2.09 |
| Salt (g) | 0.04 |
