Baked Ricotta Berry Cake

Baked Ricotta Berry Cake

I'm all about easy cooking, so I love making this gluten free cake for a daily dessert treat or even to have as breakfast. It’s high in protein and very filling, so you don’t need to worry about overeating it. It really cuts hunger and keeps you satisfied until your next meal.

It’s best made the day before, as it sets completely after a good 4 hours in the refrigerator.

Ingredients:

4 eggs
1 teaspoon vanilla extract
Juice of 1 lemon
1 cup sugar (you can use allulose if you want)
2 pounds (900g) tub of whole milk ricotta cheese
¼ cup arrowroot (gluten free starch, you can also use cornflour if you like)
¼ cup blueberries (washed and towel dried)
¼ raspberries (washed and towel dried)


Instructions:

Grease and line a 20 inch brownie pan with baking paper. Preheat the oven to 325 F (160 C).

In a large bowl, whisk together the eggs, sugar, vanilla and lemon juice until well combined. Slowly incorporate the ricotta cheese and arrowroot flour until the batter is smooth and lump free.

Pour the batter into the prepared pan and top with the berries.

Bake in the preheated oven for 70-80 mins or until firm to the touch.

Remove from the oven and let cool. Set in the refrigerator for at least 4 hours before serving.

Bon Appetite!

If you make it, let me know how it turned out for you.