Gluten-free raspberry-ricotta cake
Gluten-free raspberry-ricotta cake
Doses
6-8
Return toCooking time
50
minutesThis delicious gluten-free raspberry-ricotta cake is sure to become one of your favourite cakes. The wonderfully luscious base is made from Grain Product's light, gluten-free flour mix.
Ingredients
3 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
2 dl sugar
2 tsp baking powder
3 eggs
250 g ricotta
1 tsp vanilla paste
100 g butter
150 g raspberries
Preparation
- Melt the butter. Whisk together the butter, ricotta, eggs and vanilla paste.
- Mix the dry ingredients together. Add the dry ingredients to the ricotta mixture and mix until smooth.
- Fold the raspberries into the batter.
- Pour the dough into a greased loose-bottomed pan (I used a 20 cm diameter pan).
- Bake at 175°C in a medium oven for about 50 minutes.
- The gluten-free raspberry-ricotta cake is ready to enjoy after it has cooled down a little.
- If you like, you can decorate the cake by sprinkling powdered sugar on top.
Ina Elevant | Gluten-free
