Strawberry Grapefruit Ricotta Cake
This cake is soooo good! I don’t even know what else to tell you. Just believe me when I say it’s amazing!
This cake is so soft and fluffy. It practically melts in your mouth which is perfectly balanced by the sweet fruit.
Did you know that ricotta is one of the healthiest cheeses?!
Ricotta is full of calcium, zinc, and vitamin A. It also tends to have less calories and fat than most other cheeses (especially if you use skim or low fat ricotta.
However, if you what to make this a little healthier you can use cottage cheese. I haven’t tried this so I can’t tell you how delicious it might be. Let me know if you do! I am assuming the results would be similar.
I used grapefruit and strawberries because that’s what I had around but you can use any type of fruit! I also made these with rhubarb and they were delicious!
Just so you all know, I will be in Quebec for the next month! I am so excited for this new adventure. That being said, there most likely won’t be any new posts until August unless by some miracle I happen to have some time!
Hope you all try this cake while I’m gone!
Strawberry Grapefruit Ricotta Cake
Ingredients
1 cup flour
1/2 cup spelt flour
1 cup sugar
2 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3 eggs
1 1/2 cups ricotta
1/2 tsp vanilla
zest and juice of 1/2 a grapefruit
1/2 cup coconut oil, melted
1 cup strawberries, cut into pieces at your discretion
Directions
1. Preheat oven to 350F. Line a 9″ round pan with parchment paper and lightly coat with oil
2. Whisk flours, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl
3. In another medium bowl, whisk eggs, ricotta, vanilla, grapefruit juice, and grapefruit zest until smooth. Fold wet mixture into dry until just blended. Fold in melted coconut oil and then carefully fold in 3/4 cup of the strawberries
4. Scrape batter into prepared pan and then top with the remaining strawberries
5. Bake for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool for 20 minutes before unmolding
