Limoncello Ricotta Cake with Strawberry Cream


This is my cake for Spring birthdays.  A lot of leftovers from the recipes on here find their way into the studio at Free People. Nobody is surprised when I show up with desserts or bits of new recipe experiments, so I was excited to make a cake specially for them.

I kept thinking about the bottle of homemade limoncello my good friend gave me last time we visited home.  It's been sitting on top of our cupboards just waiting to be poured into a dessert.  Instead of using the whipped cream and strawberries as a filling I decided to trim a layer off the top of the bundt cake to make a smooth surface for topping, which worked out perfectly for the birthday girls.  I made each one their own cake jar- using the trimmed cake cut up into pieces and layered with the extra strawberry whipped cream and strawberries.  This way none of the cake went to waste and the jars were a nice little addition. 

Limoncello Ricotta Cake
1 3/4 cup cake flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup water
3/4 cup fat-free ricotta
1/4 cup olive oil
1 tablespoon lemon rind
1/4 cup limoncello
1 large egg
2 cups strawberries, sliced 

Preheat oven to 350° and prepare a fluted cake pan with cooking spray.  In a large bowl mix all dry ingredients, flour, sguar, baking powder, salt and set aside.  In a separate bowl whisk together the ricotta, olive oil, water, limoncello, lemon rind and egg until completely smooth.  Pour the mixture over the dry ingredients and mix until well combined.  Bake for 30 minutes, until the cake is cooked through and the edges are golden brown.  Once the cake is completely cool, trim the top off to create a smooth surface for the strawberry cream. 

Strawberry Cream
2 cups whipping cream
2 tablespoons confectioners sugar
1 tablespoon limoncello
1/2 cup strawberry puree, from about 1 cup fresh strawberries

Using a mixter beat the whipping cream with confectioners sugar until soft peaks form.  Slowly pour in limoncello and strawberry puree until well incorporated.  Scoop the strawberry cream on the prepared Limoncello Ricotta cake and top with fresh strawberry slices.  Use any remaining strawberry cream for cake jars.