Amaranth cake with ricotta and raspberries
Source: https://www.meranermuehle.it/rcp_recipe/amaranth-cake-with-ricotta-and-raspberries
Total time
45 Minutes
Baking/cooking time
45 Minutes
Difficulty
easy
Ingredients
| 0.5 | limone (succo e scorza) | |
| 125 | g | lamponi |
| 4 | tablespoons | farina di cocco |
| 4 | uova | |
| q.s. | sale | |
| 450 | g | ricotta |
| 5 | tablespoons | miele |
| 2 | tablespoons | budino alla vaniglia in polvere |
| 50 | g | mandorle a scaglie |
| 100 | g | Amaranto Bio |
Preparation
- Cook the amaranth with 200 ml of water over low heat for 30 minutes. Mix the raspberries with lemon juice and coconut flour.
- Separate the egg yolk from the egg white. Whisk the egg white with a pinch of salt until stiff peaks form. In a separate bowl, mix the egg yolk with ricotta and honey. Add the cooked amaranth and lemon zest. Gently fold in the whipped egg whites, the raspberries, and two-thirds of the almond flakes.
- Pour the mixture into a baking dish, sprinkle with the remaining almond flakes, and bake in a preheated static oven at 180°C (356°F) — or 160°C (320°F) if using a fan oven — until golden brown, about 45 minutes.
Tip: If the surface darkens too much during baking, cover it with baking paper to prevent burning.
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