Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Strawberries
Ricotta
Utensils
One springform pan (approx. 22 cm in diameter), base lined with baking paper, sides greased
How it's done
Batter
Using the whisk on a mixer, beat the sugar and eggs in a bowl until the mixture is light and frothy. First mix in the oil, then the almond drink and vanilla. Combine the flour, almonds, baking powder and salt, mix in. Transfer the batter to the prepared tin.
To bake
Approx. 1 hr. in the centre of an oven preheated to 180 °C. Remove from the oven, allow the cake to cool slightly, remove from the tin and leave to cool completely on a rack.
Strawberries
Place the tea bags in a small bowl, pour the boiling water over the top, remove immediately. Bring the honey to the boil in a small pan. Reduce the heat, simmer for approx. 1 min. Add the wet teabags, leave to steep for approx. 10 mins. Remove the teabags. Place the strawberries in a bowl, pour the honey over the top, mix.
Ricotta
Using the whisk on a mixer, whisk the ricotta until smooth, then mix in the honey and lemon juice.
To serve
Cut the cake into 12 slices, top each slice with 1 tbsp of the ricotta mixture and a few strawberries. Serve with the remainder of the ricotta mixture and strawberries.
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