Flourless Ricotta Pound Cake, a super simple and quick sweet treat to make, gluten-free, that will brighten up moments when we need some comfort. An alternative to electric beaters, but for a smaller portion, is using a blender. Indeed, just put all the ingredients in the cup, blend finely, and you’re done. The rest will be done by the electric oven. Since its taste will be very delicate, we can enrich it as we like: dark or white chocolate, caramel, various flavored syrups, jams, marmalades, honey. In short, it really lends itself to 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
- 21 oz ricotta
- 3.5 oz plain yogurt
- 2 tbsp cornstarch
- 5.6 oz 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, along with the sugar. Whisk well with an electric mixer until you get a smooth and frothy mixture.
Add the yogurt and ricotta, and continue beating with the mixer. Finally, incorporate the cornstarch, but sift it.
Also add the lemon zest to make the pound cake more fragrant and mix. At this point, pour the mixture into a pan and bake in a preheated oven at 338°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, if desired, we can sprinkle it with dark chocolate shavings or white chocolate. In short, this dessert with a rather neutral taste can be enriched with anything we like.
Tips
Our pound cake keeps in the fridge, but only for one or two days in an airtight container, to avoid possible contamination from other foods.
I recommend not using plastic as it’s toxic, but only glass or ceramic.
