Monday, June 07, 2010

Lemon Ricotta Maple Strawberry Biscake

Now that's a dessert name! (uh... maybe not). 

Strawberries are here in full effect. I have had a box in the fridge for a few weeks with no time to make anything. Last week the CSA opened and I got a quart more! Thank goodness those little guys can last a while if you don't wash or mess with them. Tonight I had my first opportunity to make something and decided to take a stab at a variation on a strawberry shortcake. I found the recipe below and made a few twists (replacing the sugar with maple crystals, jettisoning the almond extract and slivered almonds and baking them on a sheet like biscuits instead of in muffin tins). I am pretty sure the maple changed the chemistry a bit as they were smoother and had less rise, but they were really really good. A perfect base for the macerated strawberries (I added a tiny bit of crushed lavender and a little maple syrup) and whipped cream. 

Lemon Ricotta Biscake
Cook Time: 20 min

Yield:12 biscakes

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon maple crystals or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice

Preheat the oven to 350 degrees F.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup maple crystals, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg and lemon juice,. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the remaining 1 teaspoon of maple crystals over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.


  1. This looks/sounds gorgeous and pretty straightforward recipe too! Merci, Molly.

  2. K- I gotta try these in a cake pan or muffin tin to see if they make more sense. They were called "biscuits" in the recipe but they were totally not! However... the batter uncooked WAS biscuit like and was easy to handle so, who knows?! They were totally yummy (especially fresh) and I'm sure you could switch in orange or lime with ease. Gonna keep messing with them... xx

  3. Girl, you be bringing it! Love this!

  4. And was thinking of you the entire time. BTW, I got 2.5 more quarts of strawberries today. JESUS!

  5. Wow! Something to try this weekend! I have been searching for something so nice and delicious.