You may think that gluten free dessert recipes would be limited, but this ricotta cake will show you that gluten free cakes can be every bit as good as anything else you would make.
You do have to make a few substitutions, but this is a delicious cake recipe that everyone will love, whether they have need gluten free recipes or not.
This recipe is from an amazing cookbook called Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef.
The author, Robert Landolphi, has spent many years developing mouth watering recipes that he actually uses in his own home every day – so you know they have passed the family taste test.
And with his culinary training, you know they will be healthy and nutritious.
I think you will love this light and lovely gluten free cake recipe.
Ricotta Cake with Fresh Berries
- 8 ounces gluten-free arrowroot cookies, (Mi-Del brand recommended)
- 3 tablespoons sugar
- 4 tablespoons butter, melted
- 15 ounces ricotta cheese
- 1/2 cup sour cream
- 4 ounces cream cheese, at room temperature
- 1 egg, large
- 2 egg whites, large
- 3/4 cup sugar
- 1/4 cup white rice flour
- 1 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, grated
- 1/4 teaspoon salt
- 1 cup fresh strawberries, hulled and sliced
- 3/4 cup fresh raspberries
- 3/4 cup fresh blueberries
- confectioners'sugar for dusting
- Preheat the oven to 325°F.
- Butter a 10 inch springform pan. For the crust, combine the cookies and sugar in a food processor and process into crumbs. Pour into a medium bowl and stir in the butter. Spread the crumbs evenly and firmly over the bottom and sides of the prepared pan. Bake for 8 minutes, or until golden and crisp. Remove from the oven and let cool completely on a wire rack.
- In a food processor, process the ricotta cheese on high speed until smooth and creamy. Add the sour cream, cream cheese, egg, egg whites, sugar, rice flour, xanthan gum, vanilla, lemon zest and salt. Process until blended, then pour into the prepared crust.
- Bake at 325°F until the center is set, 45-50 minutes.
- Serve topped with the berries.
- Makes 1 10-inch cake.
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