Ricotta honey cake with strawberries and almonds

Babiche Martens

Ingredients

¼ cup	Caster sugar
250 g	Ricotta cheese (Main)
¼ cup	Manuka honey
1 tsp	Vanilla essence/extract
1 tsp	Lemon, finely grated zest
3	Eggs
¾ cup	Ground almonds
1 punnet	Strawberries
100 g	Almond flakes, lightly toasted
1	Greek yoghurt, to serve

Directions

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.