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Strawberry Pound Cake

Eggless Roasted Strawberry Pound Cake is an ultimate tea cake. This cake is made with roasted strawberries in balsamic vinegar. It is a tart, soft, sweet and a moist cake. Treat yourself to a slice of it with a cuppa.
Prep Time15 mins
Cook Time45 mins
Course: Baking
Servings: 8

Ingredients

for the cake

  • ¼ cup unsalted butter softened
  • ¾ cup sugar granulated
  • ¼ cup ricotta cheese pureed
  • ¼ cup yogurt homemade curd
  • cup milk
  • 2 tsp vanilla extract
  • cup cake flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • a pinch salt
  • 1 cup roasted strawberries

for roasted strawberries

  • 2 cup Fresh Strawberries
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 2 tbsp honey
  • a pinch salt

for the balsamic vinegar

  • 2 tbsp apple cider vinegar
  • 1 tsp sugar granulated

for the ricotta cheese

  • 500 ml whole milk
  • ¼ cup heavy cream
  • 2 tsp white vinegar
  • a pinch salt

Instructions

bake the cake

  • Pre-heat oven to 180 C. Grease & line a 8 X 6 X 2 loaf pan.
  • In a small bowl, blend cheese & yogurt well. Add milk & vanilla, mix well.
  • Sift together, flour, baking powder, baking soda & salt. Set aside.
  • In a large bowl, beat sugar & butter till light & fluffy, this will take about 5 minutes. To this add liquid ingredients in 3 batches, beat well after each addition.
  • Now add dry ingredients and blend well.
  • Add in the roasted strawberries. You can lightly dust them in flour to avoid sinking to the bottom of the pan. Fold them very gently into the batter to avoid further breakdown.
  • Pour the batter into the prepared pan. Bake for 45-50 mins or till toothpick inserted near the center comes out clean.
  • Cool on wire rack for 10 mins, then de-mold on a wire rack and cool completely before serving.

for roasted strawberries

  • Pre-heat oven to 180 C. Grease & line a rimmed baking sheet.
  • Hull & slice the strawberries into half or quarter depending on size.
  • In a small bowl, mix olive oil, salt & honey together.
  • Place strawberries in a large bowl. Pour the above mixture on it. Toss gently till all the berries are covered.
  • Spread coated berries in a single layer on the prepared baking sheet.
  • Bake for 40 - 45 minutes. Keep checking the berries in between as each may vary. It helps to slightly move around the berries a bit for even roasting. Remove from oven before the juices start burning.
  • Remove the berries & juices from the sheet while still warm and place them in a bowl. Add balsamic vinegar & toss. Set aside and allow it to cool.
  • 2 Cups fresh Strawberries would give you 1 Cup roasted strawberries.

for the balsamic vinegar

  • Mix vinegar & sugar to combine.
  • Use in place of 2 Tbsps of Balsamic Vinegar.

for the ricotta cheese

  • In a heavy saucepan, combine milk & cream.
  • Warm on moderately high heat, till the mixture starts to foam & bubbly. Do not allow to boil.
  • Remove the pan from heat. Add vinegar & stir gently for 30 secs.The mixture will curdle almost immediately.
  • Add salt & stir for another 30 secs.
  • Cover the pan with wet towel. Allow to stand at room temp for 2 hours.
  • Line a large colander with several layers of cheesecloth or muslin, allowing several inches of overhang.
  • Place the colander on a large bowl. Pour the curdled mixture over the colander.Let the water drain. After few minutes, gather the corners of the cheesecloth & tie it with a rubber-band. Allow to stand in colander for another 30 minutes. Gently squeeze the cheesecloth to drain the whey.
  • Open the cheesecloth - use ricotta cheese. I use whey as stock for my soups or gravy.