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Baking recipe · from the recipe book

Lime Ricotta Snack Cake with Strawberry Layer

A tender, moist ricotta and olive oil crumb bright with lime and lemon zest, layered with a jammy cooked strawberry filling and finished with a tangy lime glaze.

Lime Ricotta Snack Cake with Strawberry Layer

Ingredients

  • 2 cups sliced350 gStrawberriesdiced small
  • 1 cup220 gGranulated sugardivided: 40 g for filling, 180 g for batter
  • 2 tbsp15 gCornstarch
  • 1½ limes, juiced60 gLime juicedivided: 15 g filling, 30 g batter, 15 g glaze
  • 2 cups250 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 1½ tbsp8 gLemon zest
  • 1 cup250 gPart-skim ricottaroom temperature
  • 3 large150 gEggsroom temperature
  • ½ cup100 gOlive oila teaspoon of it for the pan
  • 1¼ tsp5 gVanilla extract
  • ½ cup60 gPowdered sugarsifted

Steps

  1. Make the filling first: in a small saucepan stir the strawberries, the 40 g filling portion of the granulated sugar, the cornstarch and the 15 g filling portion of the lime juice. Simmer over medium heat, stirring, 5–7 minutes until thick and glossy. Spread on a plate and cool for 20 minutes.
  2. While the filling cools, heat the oven to 350°F (175°C). Brush a 9x13-inch pan with a teaspoon of the olive oil and line the bottom with parchment.
  3. In a medium bowl whisk the flour, baking powder, baking soda and salt.
  4. In a large bowl rub the lemon zest into the remaining 180 g of granulated sugar with your fingertips until fragrant. Whisk in the ricotta, eggs, the rest of the olive oil, the 30 g batter portion of the lime juice and the vanilla until smooth.
  5. Fold the flour mixture into the ricotta mixture just until no dry streaks remain.
  6. Spread half the batter in the pan. Dot the cooled strawberry filling over it, leaving a 1/2-inch border, then spoon the remaining half of the batter on top and gently smooth it to cover.
  7. Bake 35–40 minutes, until golden and a toothpick in the cake part comes out clean (a little jammy filling on it is fine).
  8. Cool the cake in the pan on a rack for at least 1 hour.
  9. Make the glaze: whisk the powdered sugar with the last 15 g of lime juice until smooth and pourable. Drizzle over the cooled cake, let it set 10 minutes, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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