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:

Equipment:

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:

covered percent of daily need

 

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