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+ servings
5 from 1 vote
Ricotta Strawberry Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

A rustic ricotta strawberry cake recipe with a cornmeal-flecked crumb, a creamy ricotta topping, and fresh strawberries.

Recipe Type: Dessert
Makes: 6 serving
Author: Brooklyn Supper
For the Cake
  • 3/4 cup whole wheat pastry flour
  • 1/4 cup finely ground cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup ricotta
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1/4 cup extra virgin olive oil
For the Orange Glaze
  • 1 tablespoon grated orange zest
  • 1/3 cup freshly squeezed orange juice
  • 1/2 cup sugar
For the Ricotta Topping
  • 1/2 cup ricotta
  • 1 teaspoon extra virgin olive oil
  • tiny pinch sea salt
  • 6 strawberries , hulled and thickly sliced
  • edible flowers , mint leaves, and whole strawberries for garnish
  1. Preheat oven to 350 degrees F. Liberally butter a 6 x 2-inch round cake pan.*
  2. In a large bowl, combine the flour, cornmeal, baking powder, baking soda, sea salt, and sugar. In a small bowl, lightly beat the egg, and then stir in the ricotta, orange zest, and vanilla. Mix the wet ingredients into the dry. Finally, fold in the olive oil.
  3. Spoon batter into the prepared cake pan. Slide into the oven, and bake for 35 minutes, or until the top is a rich golden brown and a toothpick inserted in the center comes out with just a few crumbs attached.
  4. Cool cake for 15 minutes, then carefully flip out onto a plate.
  5. Meanwhile, make the glaze. In a small saucepan, stir to combine 1 tablespoon orange zest, 1/3 cup orange juice, and 1/2 cup sugar over medium-low heat. Spoon 2 - 3 tablespoons over the cake.
  6. For the ricotta topping, stir to combine the ricotta, 1 tablespoon orange glaze, 1 teaspoon olive oil, and a tiny pinch of sea salt.
  7. Toss sliced strawberries with a tablespoon of orange glaze.
  8. Spoon ricotta onto the cake, top with strawberries, and garnish with whole strawberries, violets, and fresh mint.
  9. To make ahead, cook cake, cool, flip, drizzle with glaze, and loosely cover. Just be serving, add ricotta and fresh berries.
Recipe Notes

*Note: this recipe was tested with a 6-inch diameter x 2-inch deep cake pan. For an 8- or 9-inch round cake, double the recipe or refer to this guide to cake pan conversions.