The ricotta bundt cake with rice flour is a light, soft, and tasty dessert. With a delicate flavor, it is ideal for breakfast or a snack. You can 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 and 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
- 190 g gluten-free rice flour
- 150 g sheep ricotta
- 150 g sugar
- 4 eggs
- 1/4 cup extra virgin olive oil
- 1 pinch salt
- 1 lemon (grated zest)
- 8 g gluten-free baking powder
Tools
- 1 Sieve
- 2 Bowls
- 1 Mixer
- 1 Mold
Steps
Sieve the ricotta to make it smoother and creamier. Beat the eggs with sugar and salt on high speed with a mixer. When the mixture becomes light and frothy, add the oil and continue beating for 5 minutes.
Stop the mixer, add the ricotta with the grated lemon zest. Stir manually with a spatula. Sift the flour with the baking powder and add it to the mixture, now stirring with a spatula without deflating it.
Pour into a previously buttered 9.5-inch mold. Bake at 356°F (180°C) for 50 minutes in a preheated static oven. Remove from oven and let cool completely before unmolding the bundt cake.
Dust with powdered sugar.
WARNING: consult the Celiac Disease Association handbook and read ingredient labels carefully to ensure they are not cross-contaminated with gluten.
Tips
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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