Here is a recipe for small strawberry cakes with a twist that I made a week or so ago. These are pretty unusual because they contain no flour (and are thus suitable for people on gluten-free diet), instead relying on milk curd or ricotta, ground almonds and strawberries to give the body, flavour and texture.
They're especially nice when still warm, and have 'the summer is almost here' written all over them. Baked in muffin tins, these are ideal for a spring buffet. If you want to serve them as a plated dessert, then you could drizzle some strawberry coulis on the plate and garnish with mint leaves.
Strawberry ricotta cakes
Adapted from Sanitarium Health Food Company, Australia
400 grams ricotta or milk curd cheese
3 Tbsp caster sugar
3 medium eggs, lightly beaten
1 tsp lemon zest
3 Tbsp ground almonds
~ 200 grams strawberries, coarsely chopped
superfine caster sugar
strawberries and whipped cream
Mix milk curd, sugar, eggs, ground almonds, lemon zest and strawberries in a bowl.
Line 12 muffin tins with paper cups, divide the curd cheese mixture between the tins.
Sprinkle with fine sugar and cinnamon.
Bake at 180°C for about 40 minutes, until the cakes have risen and are lovely golden colour.
Serve warm or slightly cooled*, decorating the cakes with strawberries and whipped cream.
* It is not advisable to put these cakes in the fridge, as the curd cheese becomes somewhat grainy.