Of which 15.9 g sugars and 3.8 g saturated fat.
No-added-sugar version: 195 kcal and 6.7 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 raisin cake
A dense, moist ricotta cake with raisins and orange zest.
Ingredients
- 300 g (10½ oz) fresh ricotta, well drained and mashed
- 1 cup almond flour (96 g / 3½ oz)
- ½ cup unsweetened golden raisins (72.5 g / 2½ oz)
- ⅓ cup sugar (65 g / 2¼ oz) — no added sugar: ½ cup erythritol (100 g)
- 1 tsp baking powder (4 g)
- 1 orange, zest only (3 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 loaf pan.
- In a bowl, beat the ricotta, eggs, sugar and orange zest.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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