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Strawberry and ricotta spelt cakes
Strawberry and ricotta spelt cakes
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Indulge guilt-free with these protein-packed strawberry ricotta spelt cakes.
Ingredients:
  • 150g (1 cup) white spelt flour
  • 18.00 gm low-GI cane sugar
  • 25.20 gm coconut oil (not melted)
  • 1/2 tsp vanilla bean paste
  • 110ml buttermilk
  • 150g strawberries, hulled, sliced
  • 26.40 gm strawberry jam
  • 20.00 ml port
  • 80g low-fat fresh ricotta
Instructions:
  • Preheat your oven to 200°C/180°C fan forced and line a baking tray with baking paper. In a bowl, sift flour and baking powder, then stir in 3 tsp of sugar. Add coconut oil and rub it into the flour until you have a breadcrumb-like mixture. Create a well in the center, pour in vanilla and 100ml of buttermilk, then use a flat-bladed knife to mix until the dough just comes together.
  • Transfer the dough onto a lightly floured surface and knead gently until smooth. Press the dough with your hands to form a 1.5-2cm thick round. Use a 6.5cm round cutter to make 4 discs, reshaping any dough scraps. Arrange the discs closely together on a baking tray. Brush them with the remaining buttermilk and sprinkle with the remaining sugar. Bake for 18-20 minutes until golden and fully cooked. Allow them to cool completely before serving.
  • Place fresh strawberries in a heatproof bowl. In a small saucepan over low heat, combine strawberry jam and port. Stir and cook for 1 minute until smooth. Bring to a boil, then simmer for 3 minutes until thickened. Let it cool for 2 minutes, then pour over the strawberries. Allow the mixture to sit for 10 minutes to macerate.
  • Split the cakes in half. Smear the bottoms with ricotta cheese. Add the strawberry mixture on top, then place the cake tops on top.

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