My new favourite flour in its glory - the chestnut flour!
Here it is, my new super duper cake recipe in an unusal variation after ages...a gluten free ricotta coffee cake with coconut and chestnut flour that I have fallen in love at first bight!
The cake is light, moist and you will simply not be able to get off it once you dig in.
The lemon added an extra hint of freshness, so this is a nice spring/summer cake to enjoy NOW.
Check it, enjoy it and I will try to write more often... :)
QUANTITY
12
slices
COMPLEXITY
Intermediate
TIME
60
Minutes
Cake batter
- 4 eggs
- 100 g extra virgin coconut oil
- 80 g coconut flower sugar
- 1 tsp bourbon vanilla
- 250 g ricotta cheese
- zest of 1 lemon
- 60 g coconut flour
- 100 g chestnut flour
Additions
- frozen cherries rolled into coconut flour + one tbsp coconut flower sugar
Divide the egg whites from the egg yolks.
Beat the egg whites to snow with a pinch of Himalayan salt.
Melt the coconut oil over low heat.
Beat the egg yolks with the coconut sugar and vanilla.
Stir in the ricotta cheese and lemon zest and mix again.
Pour in the coconut oil then add the flours. Mix it all well then stir in slowly the egg white snow, by hand.
Combine all the ingredients slowly until well combined. Pour the mixture into a greased and floured baking tin or lined up with parchment paper. Place the cherries all over the batter's surface before baking.
Bake on 180o C for about 40 minutes in a baking tin of 24 or 26 cm.
Once done, take the cake out of the oven and leave it to cool for a while into the tin then you can take it out and leave it to cool some more before serving.
Decorate by choice.
