Ingredients
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2 eggs, separated
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1/2 tsp vanilla extract
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1/2 cup granulated sugar, divided
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3/4 cup almond flour
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1/4 tsp salt
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3/4 cup ricotta cheese
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1/2-3/4 cup strawberries
Directions
I developed this recipe in an attempt to make a completely wheat free (and in turn, gluten free) dessert and use up some leftover ricotta cheese that was in the fridge. The strawberries are optional, but I love the bursts of fruity acidity. This recipe uses almond flour, so the leavening agent is eggs; fun fact, baking soda/powder cannot be used with almond flour since it has no gluten to trap the carbon dioxide bubbles. Almond flour has more fat that wheat flour so it retains more moisture. This cake is very moist because of the ricotta, fresh fruit, and almond flour. Lastly, I used a 6 inch round cake pan, doubling the recipe should fit a 9 inch round but I haven’t officially tested it. Enjoy!
Steps
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1
Done
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Preheat oven to 350F. Squeeze as much liquid out of the ricotta as possible, this can be done with a cheesecloth or layers of paper towel in a collander. Cut the strawberries into chunks, I did mine in 8ths. Dry the strawberries with a paper towel as well, optionally coat them in corn starch to prevent them releasing too much moisture into the cake. Separate the eggs, putting the yolks in a bigger bowl. Make sure there is no trace of yolk in the egg whites or they will not whip up. |
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2
Done
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Beat the 2 egg yolks with 1/4 of the sugar and the vanilla until fluffy and pale. Mix in the almond flour, salt, and ricotta cheese. |
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3
Done
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Beat the 2 egg whites to soft peaks, then slowly sprinkle in the remaining 1/4 cup of sugar, beating well each time until the peaks are stiff and shiny. Fold 1/3 of this egg white mixture into the egg yolk mixture, then fold in the remaining 2/3. Fold until there are no streaks of egg white, but be mindful not to overmix or all the air will be knocked out and the cake won't rise. |
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4
Done
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I folded my strawberries into the batter here as well, but it would also be pretty to arrange them on top of the cake batter. Pour the batter into a greased 6" cake round and bake 35-40 minutes until a toothpick comes out clean. Let cool completely before running a knife around and removing from the tin, keep in mind that gluten is what makes cakes spongy so this cake can break apart very easily. (Don't mind the missing chunk of the cake where I snuck a taste) |
