These  ricotta cakes are gluten and sugar free. They are light, fluffy and truly deliciously. Because they are cooked with rice flour, not a regular all purpose flour, the taste of ricotta is quite obvious. You  should totally make these cakes on this Sunday morning. They are a great  accompaniment to coffee or tea. I am pretty sure you're going to love them as much as I do.

In making these cakes I used a part skim ricotta, organic strawberries and honey.

Mix all ingredients (ricotta, rice flour, honey, egg, and backing powder) together, then add strawberries and mix them gently. When you are ready to cook, put rice flour on a plate. Shape the cake mixture into 10 cakes. Dredge both sides of each cake in the rice flour. Put two tbsp. of oil in a large skillet over medium heat. When the oil is hot, gently lay cakes into the skillet and cook, undisturbed, until cakes are browned on the bottom, 3-4 minutes. Turn them over, and cook for another 4-5 minutes. Adjust the heat as necessary. Transfer cooked cakes to paper towels to drain. Add 1 tbsp. oil to the pan and repeat the
process. 

I served them with homemade strawberry jam and fresh strawberries. 

Sincerely yours,
Nellie

Ingredients for 10 cakes:

3/4 lb. ricotta
10 tbsp. flour
2 tbsp. sugar
1 egg
½ tsp. baking powder
Raspberry
Oil for frying

 Mix all ingredients together then add raspberry and mix it gently. Put two tbsp. of oil in a large skillet over medium-high heat. When the oil is hot, carefully drop large spoonful of cake mix into the pan and form round cakes using a spoon. Reduce the heat to medium and cook, undisturbed, until cakes are browned on the bottom, 3-4 minutes. Turn them over and cook for another 4 minutes.  Adjust the heat as necessary. Transfer cooked cakes to paper towels to drain. Add 1
tbsp. oil to the pan and repeat the process. Serve with fresh raspberries and syrup.

Sincerely yours,
Nellie