Hazelnut Sponge with Roasted Strawberries & Ricotta | Recipe

Roasted strawberries are really delicious. I especially love them with orange juice and rosewater, and they are prefect with this hazelnut sponge cake.

Ingredients

• 4 eggs
• 115g (1/3 cup) rice malt syrup
• 110g gluten-free flour blend 
• 110g (1 cup) hazelnut meal
• 2 teaspoons baking powder
• 1 tablespoon finely grated orange zest
• 100g butter, melted
• 3 teaspoons rosewater
• rose petals, to decorate (optional)

Roasted strawberries and whipped ricotta

• 500g strawberries,
• hulled and halved if large
• juice of 1 orange
• 2 teaspoons rosewater, plus extra to taste
• 500g fresh firm ricotta
• ½ teaspoon monk fruit extract powder, to taste (optional)

Serves: 8-10

This cake will keep in an airtight container for 2-3 days.

Method

Preheat the oven to 150°C (fan-forced). Very lightly grease a deep 20cm cake tin and line the base with non-stick baking paper.

Beat the eggs and rice malt syrup in a large bowl with an electric mixer until thick and creamy, and the mixture leaves a thick trail when the beaters are lifted. Depending on your mixer, this may take about 10 minutes.

Sift the flour, hazelnut meal and baking powder into a large bowl, returning any coarse hazelnut meal to the bowl with the flour. Gently fold the flour mixture into the egg mixture in two batches. Add the orange zest, melted butter and rosewater and gently fold through the mixture until just combined. Pour the mixture into the prepared tin, gently smooth the surface with a spatula and bake for 25–30 minutes, or until springy to touch in the centre and just starting to pull away from the side of the tin.

Remove from the oven and leave to cool for 15 minutes. Loosen the cake from the side of the tin before turning out onto a wire rack to cool completely.

For the roasted strawberries and whipped ricotta, put the strawberries, orange juice and rosewater in a shallow roasting tin, cover loosely with foil and roast for 25–30 minutes, or until the strawberries are just starting to collapse. Remove from the oven and set aside to cool.

Whiz the ricotta in a food processor until smooth and silky. Add 8–10 of the roasted strawberries and about 1 tablespoon of the syrup from the roasting tin. Whiz to combine, then taste the mixture and add a little more fruit, syrup, rosewater or monk fruit extract powder to get a balanced flavour and a smooth, spreadable consistency. Cover and refrigerate until required.

Slice the cooled cake in half horizontally using a long sharp serrated knife. Place the bottom layer on a serving plate or cake stand and spread over about half of the whipped ricotta mixture. Top with the remaining cake, whipped ricotta, roasted strawberries and a drizzle of the syrup. Decorate with rose petals for extra prettiness, if desired.