Hello! If you know me a little, you certainly know that autumn is my favourite season of all and I can’t resist a good autumn cake. Especially when it comes to a gluten-free dessert that very much resembles a cheesecake with its creamy, luscious consistency.
So, today I’m sharing the recipe for my gluten-free Ricotta cheese and blueberry cake in a pan, an easy-peasy dessert that you can bake all your round, but is great in September, when blueberry season strikes.
The keywords here are: quick, easy and delicious. Aaaand, the look of the cake in a metal pan is certainly unusual and boho, which makes it an interesting serving for your guests.
So let’s get started!
Ingredients
- 250g of Ricotta cheese
- 200g of sour cream
- 120g of rice flour
- 1 teaspoon of baking powder
- 100g of sugar
- 3 eggs
- 80g of corn seed oil
- 250g of blueberries
- ½ lemon zest
- A pinch of salt
- 1 teaspoon of butter
- A 24cm cooking pan with metal handles (this will go in the oven, so make sure there isn’t any plastic item involved)
Recipe
Beat the eggs (3) with sugar (100g), a pinch of salt and the ½ lemon zest with
an electric mixer.
Add corn seed oil (80g), the Ricotta cheese (250g) and the sour cream (200g)
and keep whipping.
Sift and add both the flour (200g) and the baking powder (1 tsp), mix everything together and pour the cream in the 24cm cooking pan previously buttered.
Distribute blueberries (250g) evenly on the surface.
Bake it in the oven at 180°C, ventilated, for 45-50 minutes + 5 additional minutes with the oven off. Check the result with a toothpick and, if ready, remove from the oven.
And there you have it, the perfect September gluten-free cake!
Are you on the lookout for other gluten-free recipes? Check these!
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