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
- 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.