Of which 9.4 g sugars and 3.4 g saturated fat.
No-added-sugar version: 159 kcal and 1.3 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Calcium (ricotta) · Protein (ricotta) · Complete protein (egg)
Allergens egg, milk, tree nuts
Ricotta lemon cake
Cheesecake texture, but quick and lighter.
Ingredients
- 1 cup fresh ricotta (or soft tofu, well mashed) (250 g / 9 oz)
- 1 cup almond flour (100 g / 3½ oz)
- ⅓ cup sugar (65 g / 2¼ oz) — no added sugar: ½ cup erythritol (90 g)
- zest of 1 lemon (3 g)
- 1 tsp baking powder (4 g)
- 3 eggs (150 g / 5½ oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a small cake pan.
- In a food processor or with a mixer, beat the ricotta (or tofu) with the eggs and sugar until smooth and creamy.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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