STRAWBERRY RICOTTA CAKES

Makes: 6 small 3 1/2-inch (9-cm) individual cakes or an 8 3/4-inch (22-cm) round cake

1/2 cup (125 ml) butter

Generous 2/3 cup (160 ml) superfine sugar

3 eggs, separated

2 tbsp (30 ml) cornstarch or potato starch

1 3/4 cups (430 ml) ground almonds

Scant 1 cup (250 ml) ricotta 1 vanilla pod, seeds scraped out Zest of 1 lemon

A pinch of salt

4 cups (1 L) strawberries

2 tbsp (30 ml) vanilla sugar (made from mixing sugar with the empty vanilla pod)

1. Heat your oven to 375 F

(190 C). Line the cake tins with parchment paper (we like to use a circle of parchment paper pushed into each tin).

2. Use a large flat spoon or a mixer with a paddle attachment to cream the butter and sugar together until fluffy and creamy.

3. Slowly add the egg yolks, one at a time, and beat until smooth. Add the cornstarch, ground almonds, ricotta, seeds from the vanilla pod, lemon zest and salt, and mix well to form a smooth batter.

4. Whisk the egg whites to soft peaks and gently fold into the cake batter until well combined. Transfer the batter into your pre-lined tins — about 4 1/4 oz (120 g) in each.

5. Remove green stems from strawberries and, depending on size, cut into halves or quarters.

6. Arrange them in a formation on top of each cake and sprinkle with the vanilla sugar.

7. Place the tins on a tray in the centre of the oven for 15 minutes, then rotate the tray and bake for a further 10 minutes before serving.

8. These cakes can be served warm straight from the oven or kept in the refrigerator for up to 2 days. Bring them back up to room temperature before serving.

PATRICIA NIVEN “This is a big favourite of mine,” chef and author Itamar Srulovich says of these ricotta cakes with strawberries. “It’s almost like a cheesecake, really, but it’s so rich with the nuts and the fruit.”