Sorry, this entry is only available in Italian.
This recipe is truly easy to make, and it’s perfect for any one. It’s light, gluten free and lactose free. You couldn’t ask for more… or could you? Yes, very very little fat.
This is a double version as you can also bake it with plain flour, and the faste remains just the same, it twill only brown a bit more.
The ingredients are super easy to find:
- 3 eggs
- 130 gr plain sugar
- 50 gr vegetable oil
- 200 gr flour (or 210 grams of rice flour for a glutenfree version)
- 60 gr potato starch
- 8 gr raising powder
- 1 organic lemon (you will need the zest and the juice)
- 200 gr strawberries
Put into a blow the eggs and the sugar and whisk until soft and stiffen, then add the juice and the zest of the lemon, and the oil. Whisk again and then start putting the flours into the mixture. Avoid lumps.
Put the dough into a baking tray for plumcakes and bake for 35 minutes at 170 degrees (preheated).
When it’s cold dust it with caster sugar, if you like.
This is the perfect cake for a nice and light breakfast. Enjoy!
You know I don’t like overcomplicated cakes. Just easy and possibly healthy and good-tasting stuff.
So you may understand why I go for a ricotta cake (an Italian cheese, in case you did not know) any time I need something easy, quick and good. Besides, it’s a real lifesaver any time you have celiac guests, because it has no flour in it.
As I skimmed through the net to see if there were other alternatives to my basic version, I found out that the recipe I’ve always used is in fact the base for a Jewish-Roman traditional cake called cassola. I completely ignored that! The traditional cake has spices and a small glass of liquor in it, but the fundamental ingredients are just the same. A real coincidence!
So here we go. Ingredients are really easy to kind in any pantry:
300 gr ricotta
100 gr sugar
25 gr starch
4 tbs chocolate chips
Icing sugar for decoration
First of all we must separate yolks and egg whites. Yolks go into a bowl with the sugar. With the help of a mixer whisk them well, then add the cheese, the starch, and the juice and zest of the lemon.
In another bowl whip the egg whites until it forms stiff peaks, and then incorporate them little by little. As last finishing, put the chocolate chips into the dough.
Pour the dough into a baking pan covered with greaseproof paper, and bake it at 180 degrees for some 30/35 minutes.