Almond (or ricotta) lemon cake with strawberries

Maybe cake, maybe cheesecake but definitely lemon...

Almond (or ricotta) lemon cake with strawberries

adapted from Il Chicco de Mais
time: 15 min preparation / 40 min baking

ingredients
200 g (7 oz) almond pulp mixed with water/milk if too dry (or ricotta)
150 g (3/4 cup) sugar
grated zest from 2 lemons 
100 ml (7 Tablespoons) lemon juice
3 eggs, room temperature
80 g (1/2 cup) flour
80 g (2/3 cup) potato (or corn) starch
8 g (2 teaspoons) baking powder
1 pinch fine salt
100 g (7 Tablespoons) butter, melted and cooled
powder sugar, strawberries

instructions
Preheat oven to 180C/360F (static function). Line a 23cm/9inch round baking form with parchment paper. To line a baking form: I cut a piece of paper large enough, crush it between my hands, soak it under water, squeeze the water out, shake (gently) the paper to open and line the form.

In a medium bowl, sift together flour, starch, baking powder and salt.

Using a standing mixer with a whisk attachment, beat almond pulp (or ricotta) with sugar for 2-3 minutes on medium/high speed. Add eggs, beat some more for 2-3 minutes. Change attachment to paddle. With the mixer on low speed, add flour mix and blend just till ingredients combined. Incorporate melted butter and, at the end, lemon zest and juice. Transfer batter into the prepared form and set it in the hot oven for 40 minutes. Take it out of the heat.

Arrange strawberries on top and dust everything with powder sugar. Keep it in the fridge.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• my first thought was to put strawberries in the cake, but I really like them FRESH;
• the lemony flavor of the dessert paired beautifully with the fruit;
• the cake's taste and texture IS between cheesecake and cake;
• it's kind of firm but creamy, especially the second day;
• it's by Francesca, an Italian blogger, also the original author of Cocoa almond or ricotta cake with whipped cream and strawberries;
• thank you, Francesca.... another good one!