A delightful little cake, this ricotta cake with blueberries and cinnamon, made with very few ingredients and uniquely sweet.

Sometimes I make small desserts to avoid guilt, being just the two of us in the family, a small cake like this is more than enough.

For this cake, you’ll need ricotta, eggs, a few tablespoons of red currant compote instead of sugar, and of course, the sweetness is up to you. We’ve gotten used to doing without it in our family, but if you have guests, you can’t let them say it tastes like nothing.

However, in this case, I assure you that the compote is enough, taste it, and if necessary, add a couple of tablespoons of malt, honey, whole rice syrup, or maple syrup.

Prepared with just ricotta and eggs, it’s naturally a protein gluten-free dessert.

The hint of cinnamon from the flowers leaves a delicious aroma in the cake. I discuss cinnamon flowers in the apples with cream and cinnamon flowers recipe. Below, I leave you with some other small and special cakes: