KEY POINTS:
Serves 6-8
250 gm ricotta
¼ cup caster sugar
¼ cup manuka honey
1 tsp vanilla extract
1 Tsp finely grated lemon zest
3 eggs
¾ cup ground almonds
1 punnet of strawberries
100g flaked almonds, lightly toasted
Greek yoghurt
1 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.
2 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.
3 Serve the cake with the strawberries, toasted almonds and a large bowl of Greek yoghurt.