Easy, light, and convenient, it is made with a few ingredients.
Here are more recipes for snack and breakfast cakes:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s prepare…
- 9 oz Ricotta (also lactose-free)
- 3 Eggs
- 3/8 cup Sugar
- 1/2 cup Rice flour (or other type of flour)
- 2 tbsps Rice oil (or other preferred oil (no olive oil))
- 1 Lemon (juice and zest)
Tools
- 1 Electric whisk
- 1 Springform pan 8 inches
- 1 Parchment paper to line the pan
Preparation
Let’s start….
First, separate egg yolks from whites, set them aside. Put the egg whites with half of the sugar in the bowl and whip them until stiff peaks form.
Now, beat the yolks with the remaining half of the sugar and once well-mixed, add the ricotta and then the lemon zest and juice. Lastly, fold in the whipped egg whites.
Pour the entire mixture, which will be very soft, into a pan lined with parchment paper to prevent sticking.
You can add raspberries, strawberries, or chocolate chips.
Bake in a preheated oven at 340°F for 40 minutes.
Variations
You can also use a shortcrust pastry base, like a pie; you can add nuts or fresh fruits such as raspberries (as in the photo) or strawberries.
