easyTime:1-2 hoursServes:8-10
This is the sort of cake I crave: simple, understated and wonderful with seasonal fruit. Made with ricotta and almond meal, it has a tender, close-textured crumb that’s almost pudding-like instead of light and fluffy.
At this time of year I like to serve it with roasted strawberries, which become especially sweet and fragrant in the heat.
The cake itself is quite shallow; a good dusting of icing sugar keeps it simple, elegant and delicious with the fruit spooned alongside.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
