Flourless Ricotta Cake
A light, gluten-free ricotta cake with bright lemon zest and subtle honey sweetness.
77Min
8Servings
165Cal
EasyLevel
VegetarianGluten freeKid friendlygluten_freevegetarian
#gluten_free#high_protein#flourless#healthy
Equipment
Mixing bowl
Mixing spoon
Baking dish
Parchment paper
Oven
Ingredients
Main Ingredients
ricotta cheese (room_temperature)
500 g
cornstarch
15 g
egg (room_temperature)
2 piece
lemon (zest_only)
1 piece
honey
20 g
Instructions
1
Mix the batter
Combine ricotta cheese, eggs, cornstarch, lemon zest, and honey in a bowl until smooth.
5 min
Make sure ricotta is at room temperature for easier mixing
2
Prepare the baking dish
Line a baking-safe mold with parchment paper or lightly grease it.
2 min
3
Bake the cake
Pour the mixture into the prepared mold and bake until golden on top and set in the center.
40 min175°Ctimer 40 min
Check at 35 minutes; the center should barely jiggle when done
4
Cool the cake
Let the cake cool completely before removing from the mold.
30 min
Best served the next day after chilling overnight
Original recipe
Storage
Fridge: 3 days
Freezer: 30 days
Reheat: Oven 180°C 5-7 minutes
Best enjoyed cold or at room temperature; the flavor improves overnight
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