Easy, quick, and delicious.
|2 1/2 cups||ricotta cheese||500 g|
|1 pinch||salt||0.4 g|
|4 tbsp||sugar||50 g|
|2 tbsp||white flour (all purpose)||16 g|
|1/4 tsp||lemon zest|
|1 1/2 tbsp||raisins||16 g|
|2 tbsp||pine nuts||16 g|
|3||eggs size large|
|2 tsp||icing/confectioners' sugar||5 g|
|1/4 tsp||ground cinnamon||1 g|
|1/4 cup||raspberries [optional]||35 g|
- Preheat the oven to 175°C/350°F. Butter and line with parchment paper a springform cake pan, then put the pan on a baking sheet.
- In a bowl, using a fork, mix the ricotta with salt, sugar, and flour. Stir in the lemon zest, raisins, and pine nuts. Add the eggs one at a time, mixing well after each addition.
- Separate the white and yolk of one egg. Set the white aside in a glass jar with a lid and put it in the refrigerator or freezer for a future use in another recipe. Incorporate the yolk to the mixture.
- Transfer the mixture to the prepared cake pan. Put the pan (on the baking sheet) in the middle of the oven. Bake for about 30 min. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull the cake pan out of the oven and let it cool down about 20 min.
- When the cake is cool, transfer it to a serving dish. Dust the top of the cake with the confectioner's sugar mixed with cinnamon. If desired, you may garnish with berries then serve.
Nutrition Facts Table
per 1 Serving (130g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||¾||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Source of :
- Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin B1, Vitamin D, Vitamin E
- Good source of :
- Calcium, Folacin, Phosphorus, Vitamin A, Vitamin B2, Zinc
- Excellent source of :
- Selenium, Vitamin B12
- Diet-related health claims :
|Meat and Alternatives||1 ½|