Lemony Ricotta Cake

This is a light, easy to make, moist cake made with Ricotta cheese and Lemon.


Lemons are a grat source of vitamin C; they contain folate and potassium; they aid digestion and help skin quality.




Servings: 4 Preparation time: 15 minutes Cooking time: 25 minutes


Ingredients:

  • Butter - 40 gr of grass-fed butter (I use this kind of butter whihc is higher in vitamin K2 and contains healthy fats such as Omega 3s).

  • 4 tbsp coconut sugar

  • 1 egg

  • 6 tbsp flour (gluten free)

  • 1 tsp baking powder

  • Pinch of salt

  • 100gr Ricotta cheese

  • 1 lemon grated zest

  • 1 medium apple peeled and grated

  • 2 tbsp raisins

  • Coconut flakes to dust the top.


Method:


Preheat oven to 200 degrees. Grease a cake pan with softened butter.


In a large bowl mix the butter (softened) and the sugar together with a rubber spatula until they get creamy, then add in the egg and mix to combine.


Pour in the flour, baking powder and the salt then stir everything together.


Add the Ricotta previously softened with a fork, lemon zest, raisins and grated apple. Combine everything until you no longer see clumps of flour or dry ingredients but, do not overmix.


Scrape the batter into the cake pan and smooth it out. Bake for approximately 25 minutes, until the cake is beginning to golden on top and the edges start to pull away from the sides.


Let the cake cool in the pan for at least 20 minutes (the colder it is the better comes out from the pan) then take it out and let it cool completely onto a serving dish.


Dust the top with the coconut flakes and enjoy! 😍



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