- 1 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons poppy seeds
- 1/4 teaspoon salt
- 1 tablespoon cold butter, cut into small pieces
- 1/2 cup buttermilk
- 1/2 cup honey, divided
- 1/2 teaspoon freshly grated lemon zest
- 1 egg white
- 1 teaspoon brown sugar
- 1 cup low-fat ricotta cheese
- 16 ounces fresh strawberries, rinsed, hulled, and cut in 1/2
- 5 sprigs fresh mint
Preheat oven to 350 degrees F.
In a large bowl, sift together the flour, baking soda, baking powder, poppy seeds and salt. Toss the cold butter into the flour mixture and using clean hands, mix the butter into flour mixture until the butter pieces are the size of lentils.
In a small bowl, mix the buttermilk, 1/4 cup honey, and lemon zest until well blended. Pour the buttermilk mixture into the flour mixture and gently mix until the dough just holds together. Be careful not to overwork the dough.
Separate the dough into 5 equal size balls, each of which is about 1/3 cup. Place each dough ball on a cookie sheet lined with parchment paper. Press each ball down to form a 1/2-inch thick disk. Brush the top and sides of each disk with the egg white and lightly sprinkle the top with the brown sugar.
Bake for 6 to 8 minutes or until lightly golden. Remove from heat and cool for 10 minutes. Carefully remove from parchment paper.
While the cakes are cooling, stir together 1/4 cup honey and the ricotta cheese in a medium bowl until well blended. Fold in strawberries.
Once the cakes have cooled, cut each cake in half horizontally.
To assemble, place 1/4 cup of strawberry mixture on top of each of the bottom cake pieces. Cover mixture with top piece of the cake. Place another 1 tablespoon of strawberry mixture on top of the cake. Garnish with fresh mint sprigs.
Recipe courtesy of Juan-Carlos Cruz