Happy blogiversary to me!
It is crazy to think that it is two years ago that I shared my first post. I really have been having so much fun on the way. Amazing to realize that I must have spent hundreds of hours cooking, clicking, sharing….and eating!
One thing I never expected is how much I would enjoy taking photographs of food. It really has become such a large part of the experience. It amazes me to see how my clicks have changed over time. By now I actually feel proud of them once in a while. And the best thing about it is that this development really felt effortless. It is such a fabulous reminder that change does not have to come to us through hard work. When you do something you enjoy, results flow to you with ease.
(hardly adapted from the blog ‘Italian Chips’)
1 small 15 (-18)cm cake
zest of 3/4 lemon
1 vanilla pod (or 1 tsp vanilla essence)
- Preheat oven to 180C (350F).
- Line a 15 (-18) cm baking tin with parchment paper: cut a circle the size of the base and cut a strip to go around the sides.
- Use a mixer to beat the ricotta with the honey.
- Separate the egg yolks. Reserve the whites and add the yolks to the ricotta.
- Also add the lemon zest, vanilla beans, flour to the ricotta and mix until well combined.
- Whisk the egg whites until they form stiff peaks.
- Gently fold the egg white into the ricotta mix.
- Pour the mixture into the cake tin.
- Cut the strawberries in half and place them on top. Push them down just slightly.
- Bake the cake for about 40 min until golden brown and set.
- Allow to cool to room temperature before serving. Personally I like it best from the fridge (which means you can have it the next day as well).