Gluten-free strawberry, ricotta and pistachio cake

Strawberries and pistachios are great friends, and this deliciously moist cake is a fantastic way to highlight the duo. The gluten-free delight is also high in protein, so it makes a dessert that is as filling as it is tasty!
Gluten-free strawberry, ricotta and pistachio cake
23 cm cake
1H 25M

Discover more ways to use this gorgeous summer fruit with our collection of 12 deliciously sweet strawberry recipes!

Plus, watch our easy how-to video below to learn the best way to prepare strawberries for your baking or cooking.

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1.Preheat oven to 170°C fan bake. Line a springfrom cake tin with baking paper.
2.Cream the butter and sugar until pale and creamy. Add in the egg yolks, one at a time, and beat until smooth. Slow the beater, then add in the cornflour, ground almonds, ricotta, vanilla, lemon zest and salt, mixing to a smooth batter.
3.Whisk the egg whites to soft peaks and gently fold into the cake batter until combined. Scrape into the prepared tin and smooth over the top.
4.Arrange the strawberries on the batter in a pattern you like. Sprinkle over the pistachios.
5.Bake in the centre of the oven for 25 minutes, then rotate and cook for a further 20 minutes or until a skewer comes out clean.
6.Serve drizzled with fruit purée and yoghurt or cream.

Strawberries tend to discolour to a purple-grey when used in cake batters, but by putting them on top of the cake, they will retain their colour.


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