Ricotta honey cake with strawberries and almonds
Photo by Babiche Martens
- Preheat the oven to 180C. Using a large bowl, put in the ricotta, sugar, honey, vanilla and lemon zest. Whisk until combined then add the eggs one at a time, whisking after each addition.
- Grease or line a 20cm loose-bottomed cake tin. Fold the almonds into the cake mix, pour the mixture into the tin and bake for 30 minutes or until just set. Let cool before slicing.
- Serve the cake with the strawberries, toasted almonds and a large bowl of Greek yoghurt.