Flourless Ricotta Pound Cake, a very simple and quick sweet treat to make, gluten-free, that will brighten those moments when we need a little comfort. An alternative to electric beaters, but for a smaller portion, is the use of a blender. Indeed, just put all the ingredients in the blender, blend finely, and you’re done. The rest is done by the electric oven. Since its taste will be very delicate, we can enrich it as we like: dark or white chocolate, caramel, flavored syrups, jams, preserves, honey. In short, it suits everything.
If you like desserts with ricotta, then don’t miss the following recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6/8 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/3 lbs ricotta
- 1/3 cup plain yogurt
- 2 tablespoons cornstarch
- 3/4 cup sugar
- 3 eggs
- Half lemon zest
Tools
- 1 Loaf pan
Preparation
Place the eggs in a large bowl from the start, so you don’t have to change it, together with the sugar. Using an electric whisk, beat well until you obtain a smooth and frothy mixture.
Add the yogurt and ricotta and continue to beat with the whisk. Finally, incorporate the cornstarch, but sifted.
Also add the lemon zest to make the pound cake more fragrant and mix. At this point, pour the mixture into a mold and bake in a preheated oven at 340°F for 60 minutes.
Once our Flourless Ricotta Pound Cake has cooled down a bit, put it in the fridge for a few hours, and optionally, we can sprinkle it with dark chocolate flakes, white chocolate. In short, this rather neutral-tasting cake can be enriched with everything we like best.
Advice
Our pound cake is stored in the refrigerator, but only for one or two days and in an airtight container, to avoid possible contamination from other foods.
I recommend not using plastic as it is toxic, but only glass or ceramic.
