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Strawberry ricotta cakes

Name: Strawberry ricotta cakes
Prep time: 10 min
Cook time: 40 min
Ingredients: 500g ricotta cheese; 3 tbs caster sugar; 3 eggs, lightly beaten; 1 tsp lemon rind, grated; 250g punnet strawberries, diced; yoghurt to serve

Serves: 8

Prep: 10

Cook: 40

A simple, indulgent treat, perfect straight out of the oven with a dollop of greek yoghurt. Fluffy eggs and creamy ricotta provide a soft, satisfying texture, with lemon and strawberries adding a fresh, vibrant flavour.

Ingredients

500g ricotta cheese
3 tbs caster sugar
3 eggs, lightly beaten
1 tsp lemon rind, grated
250g punnet strawberries, diced
yoghurt to serve

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Method

Preheat oven to 180°C. In a large mixing bowl combine the ricotta cheese, sugar, eggs, lemon rind and half of the strawberries.
Lightly grease 8 x half cup non-stick muffin holes. Divide the mixture evenly between the muffin holes. Bake for 40 minutes or until puffed and golden.
Serve warm or cool, with the remaining strawberries and yoghurt.