Mini strawberry cakes
Ingredienti
- 80 g flour spelt
- 20 g potato starch
- 65 g brown sugar
- 6 g baking powder
- 120 g ricotta cheese
- 1 egg organic
- 1 pinch salt
- 1 cup strawberries (or other fresh fruit you like)
Istruzioni
- Wash the strawberries and cut them into small chunks.
- Mix ricotta, sugar and egg yolk with a whisk. In another bowl whip the egg white and pinch of salt until stiff.
- Sift together spelt flour, starch and yeast, add them to the ricotta, sugar and egg mixture and mix well. Add the egg white and mix gently using a spatula, finally add strawberries and mix briefly.
- Fill plumcake molds with the prepared batter filling 3/4 each. Bake at 360°F for 40 minutes.
- Remove the mini strawberry cakes from the oven and let them cool down before removing from the molds.
Note
Keep the mini strawberry cakes in an airtight container for 2 days at room temperature or in the fridge up to 5 days. They also freeze well, just move them in the fridge for at least 2 hours before serving.