Ingredients (for a 20-22 cm cake tin):

  • 120 g of butter
  • 150 g of fine sugar
  • 4 eggs
  • 200 g hazelnut flour, skimmed
  • 250 g of ricotta
  • pinch of salt
  • 60 g of nut crumble
  • powdered sugar

Gluten free ricotta cake

  1. In the bowl of a blender, beat the butter and half of the sugar until light and fluffy - it is worth kneading to fluff
  2. Add the yolks, one at a time, and continue to beat.
  3. Add peanut flour and ricotta, blend together for a short time until ingredients are combined.
  4. In another bowl, beat the egg whites to a stiff foam, adding a pinch of salt when foam begins to form.
  5. Add the rest of the sugar to the finished foam, one tablespoon at once, whisking all the time.
  6. Add whipped foam with sugar to the dough and mix gently.
  7. Put the finished mass into a springform pan lined with baking paper.
  8. Line the top of the cake with a spatula and sprinkle with hazelnut crumble.
  9. Put in an oven preheated to 160 degrees Celsius and bake for 50 minutes
  10. Remove from oven and let cool.
  11. When the cake has cooled down, sprinkle the powdered sugar with it

More details, practical tips and more photos can be found on the blog Z widokiem na stół.
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Zbigniew Ciemieniewski
Przetwórstwo Rolno-Spożywcze
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