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
I served them with homemade strawberry jam and fresh strawberries.
7/11/2014 11:04:15 pm
Hi - It's not clear... do I mix the rice flour into the pancakes, or is the rice flour used just to coat them afterwards. Hope to make them today so hopefully you can let me know ASAP. Thanks!
7/14/2014 03:26:47 am
Mix all ingredients together including flour. All part of the cake! Thanks, Jan
9/12/2014 12:07:01 pm
Stopping by from Foodie Fridays. These look yummy! My mom has a gluten intolerance and we're always looking for different recipes to try. Think she'd love these! Thanks for sharing!
9/12/2014 04:13:16 pm
You are welcome, Nicole. I hope, your mom will like this recipe.
9/18/2014 10:41:31 am
This looks fantastic!!! We have a Russian dish similar to this that we make with Farmer's cheese! But I love the gluten free aspect!!! Thank you for linking with us at #foodiefridays!!! This is fantastic! I chose you as one of my favorites :)
9/18/2014 02:36:40 pm
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