Via Healthy Recipes

Ricotta Cake

Ricotta Cake is a gluten free recipe with 8 servings. For $1.08 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 151 calories, 12g of protein, and 4g of fat. It works well as a rather inexpensive side dish. If you have butter, coconut flour, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 5 hours and 25 minutes. 40 people have made this recipe and would make it again. It is brought to you by Healthy Recipes. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is rather bad. If you like this recipe, you might also like recipes such as Ricotta Cake, Ricotta Cake, and Ricotta Cake.

Servings: 8

Preparation duration: 250 minutes

Cooking duration: 75 minutes

 

Ingredients:

1 tablespoon melted butter for baking dish

2 tablespoons coconut flour

4 large eggs

1 tablespoon lemon zest (zest of 1 large lemon)

2 (15 oz) containers whole milk ricotta cheese

1 tablespoon vanilla extract

½ cup xylitol*

Equipment:

oven

food processor

spatula

aluminum foil

paper towels

Cooking instruction summary:

Preheat oven to 350 degrees F. Brush a 9-inch pie plate with a little butter. Cover the bottom with a parchment circle and brush it with more butter.Place the remaining ingredients in your food processor and process until light and foamy, about 1 minute, stopping once to scrape the sides with a spatula.Pour the batter into the prepared pie plate. Bake for 60 to 75 minutes, until the cake is golden and set. Loosely cover the cake with foil after the first 45 minutes, to avoid over-browning of the edges.Cool 2 hours, then cover and refrigerate 2 more hours.Slice the cake. Place the slices on paper towels to absorb any extra moisture.Store leftovers in a sealed container in fridge for 3-4 days, on paper towels to absorb moisture. Replace the paper towels once a day.

 

Step by step:


1. Preheat oven to 350 degrees F.

2. Brush a 9-inch pie plate with a little butter. Cover the bottom with a parchment circle and brush it with more butter.

3. Place the remaining ingredients in your food processor and process until light and foamy, about 1 minute, stopping once to scrape the sides with a spatula.

4. Pour the batter into the prepared pie plate.

5. Bake for 60 to 75 minutes, until the cake is golden and set. Loosely cover the cake with foil after the first 45 minutes, to avoid over-browning of the edges.Cool 2 hours, then cover and refrigerate 2 more hours.Slice the cake.

6. Place the slices on paper towels to absorb any extra moisture.Store leftovers in a sealed container in fridge for 3-4 days, on paper towels to absorb moisture. Replace the paper towels once a day.


Nutrition Information:

Quickview
145k Calories
11g Protein
4g Total Fat
10g Carbs
1% Health Score
Limit These
Calories
145k
7%

Fat
4g
6%

  Saturated Fat
1g
12%

Carbohydrates
10g
4%

  Sugar
3g
4%

Cholesterol
113mg
38%

Sodium
163mg
7%

Alcohol
0.56g
3%

Get Enough Of These
Protein
11g
24%

Calcium
185mg
19%

Selenium
7µg
11%

Vitamin B2
0.12mg
7%

Phosphorus
50mg
5%

Vitamin B5
0.39mg
4%

Vitamin B12
0.23µg
4%

Vitamin A
179IU
4%

Vitamin D
0.53µg
4%

Folate
11µg
3%

Fiber
0.7g
3%

Iron
0.49mg
3%

Vitamin B6
0.04mg
2%

Zinc
0.33mg
2%

Vitamin E
0.31mg
2%

Vitamin C
0.97mg
1%

Potassium
38mg
1%

covered percent of daily need
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Related Videos:

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Stacie's One-Bowl Lemon Ricotta Pound Cake Recipe | ENTERTAINING WITH BETH

 

Lemon Ricotta Pancakes

 

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Food Trivia

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