Tart mould, 29 cm

 

235g flour (+flour for the mould)

1/2 sachet baking powder

150g sugar

a pinch of salt

450g ricotta (or urdă)

zest from half a lemon

a drop of vanilla extract

3 eggs

85g butter (at room temperature or melted)

30g sour cream

250g strawberries

4 rhubarb stalks (+3 tbsp brown sugar)

 

I’ve rediscovered ricotta this year and I use it in my bakes as much as I can. Because it’s still rhubarb and strawberry season, this cake is fresh and it’s wonderful on a summer’s night. And it’s so easy to make! J

 

First, clean the rhubarb (I cut the stalks into pieces and placed them in a bowl, sprinkling brown sugar on top of them and I let them sit for half an hour) and the strawberries (I suggest you cut them into 4).

Mix the dry ingredients – the flour, the baking powder, the sugar, and the salt – and the wet ones – the ricotta, the lemon zest, the vanilla extract, and the whole eggs –separately. Then, pour the wet mix into the dry mix. When the batter is homogenous, add the butter and the sour cream. Finally, mix in two-thirds of the strawberry and rhubarb pieces.

In the end, place the strawberry and rhubarb pieces left on top of the cake.

Bake the cake in the preheated oven (I chose a tart mould, which I buttered and floured) for 40 minutes, at 180°C.

 

Enjoy summer! ☼

 

P.S. Store the pieces that are left in the refrigerator (they keep well for 2-3 days).