rora wanted a "pink" cake yesterday, so lacking any cochineal or anything else to make a cake pink i decided to go with strawberries, even though the last time i attempted a strawberry cake it was awful!
well this one was NOT awful! it was divine! too much sugar for me, and next time i will add 2 punnets of strawberries, but this is a definite keeper :)
from the Lucullian Delights blog and her Ricotta and Almond cake
Strawberry, Ricotta and Almond cake (gluten free)
100 g whole almonds
1-2 punnets (around 200-400g) hulled & halved strawberries
75 g butter
2oog sugar (* next time i will try 150g)
125 g ricotta
100g brown rice flour
few drops of cochineal, optional :)
place almonds in bowl and chop at speed 6 until almonds become meal. (sorry i have mine already ground so can't remember how long! maybe 40-60 seconds?) remove and place in another bowl
add strawberries and chop at speed 6 for 1-5 seconds until finely chopped and slightly pureed
add chopped butter and mix for 1 minute on speed 4 90'c
add in eggs and sugar and mix on speed 4 for 5 seconds
add ricotta and brown rice flour, mix on speed 4 for 5-10 seconds or until well mixed.
pour into a lined, greased tin and bake at 180'c for 25-35 mins. serve with a dollop of fresh thick cream.
this would be lovely for dessert or a decadant afternoon tea (it is very rich, moist and sweet)