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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Lemon Ricotta Pancakes

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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