@cooking.with.tucci: Flourless Strawberry & Ricotta Cake | Light, Creamy, and Naturally Gluten-Free 🍓🍰 If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture helps me keep creating content ❤️ 👉 ko-fi.com/cookingwithtucci A creamy ricotta base topped with a luscious homemade strawberry syrup — this cake is soft, light, and completely flourless. It’s one of those desserts that feel indulgent yet delicate, perfect for any time of the day. Ingredients (20cm cake): For the cake: • 750g (26 oz) ricotta • 130g (4.6 oz) sugar • 70g (2.5 oz) potato starch • 1 egg • Vanilla extract (optional) For the strawberry syrup: • 500g (17 oz) strawberries • 3 tbsp white sugar How to Make It: In a bowl, combine ricotta, sugar, potato starch, egg, and vanilla until smooth. Butter a 20cm cake mold, pour in the mix, level it, and bake for 40–50 minutes at 170°C (340°F). Meanwhile, make the syrup by cooking chopped strawberries and sugar in a pan over low heat for about 10 minutes, until thick and glossy. Let the cake cool completely, then top with the warm syrup. A melt-in-your-mouth ricotta cake with the natural sweetness of fresh strawberries — simply irresistible. Find more traditional Italian desserts like this at 👉 www.cookingwithtucci.com #cookingwithtucci #strawberryricottacake #italiandessert #glutenfreecake #italianrecipes

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Saturday 08 November 2025 07:45:00 GMT