The ricotta bundt cake with rice flour is a light, soft, and tasty dessert. With a delicate flavor, it’s ideal for breakfast or a snack. You can also add chocolate chips, raisins, or candied fruit, or flavor it with grated orange zest, vanilla, or liqueurs. The ricotta bundt cake with rice flour is a very versatile dessert perfect for all seasons.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups gluten-free rice flour
- 3/4 cups sheep ricotta
- 3/4 cups sugar
- 4 eggs
- 1/4 cups extra virgin olive oil
- 1 pinch salt
- 1 lemon (grated zest)
- 2 tsp gluten-free baking powder
Tools
- 1 Sieve
- 2 Bowls
- 1 Mixer
- 1 Mold
Steps
Sift the ricotta to make it smoother and creamier. Beat the eggs with the sugar and salt at high speed using a mixer. When the mixture is light and fluffy, add the oil and continue beating for 5 minutes.
Stop the mixer, add the ricotta with the grated lemon zest. Mix gently by hand with a spatula. Sift the flour with the baking powder and add to the mixture, mixing now with a spatula to keep it fluffy.
Pour into a previously greased 9.5-inch mold. Bake at 356°F for 50 minutes in a preheated static oven. Remove from oven and let cool completely before unmolding the cake.
Dust with powdered sugar.
WARNING: consult the Italian Celiac Association manual and carefully read the ingredients to ensure they are free from gluten contamination
Advice
It keeps for 4-5 days in a closed container at room temperature.
It keeps for 4-5 days in a closed container at room temperature.
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