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Gluten-free yoghurt cake with ricotta cream recipe
Gluten-free yoghurt cake with ricotta cream recipe
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Creamy gluten-free cake made with cannellini beans for a healthier option.
Ingredients:
  • 400g can no-added-salt cannellini beans, rinsed, drained
  • 200g (3/4 cup) natural yoghurt
  • 3 tsp vanilla bean paste
  • 4 eggs
  • 125ml (1/2 cup) honey (such as single origin red gum or iron bark), plus 1 tsp, extra
  • 40g (1/4 cup) gluten-free plain flour
  • 8.00 gm gluten-free baking powder
  • 150g almond meal
  • 125g (1/2 cup) reduced-fat smooth ricotta
  • 250g fresh strawberries, hulled, sliced
  • Strawberry sauce, to serve (optional, see tip)
Instructions:
  • Preheat your oven to 180C (160C fan forced). Grease a 20cm round cake pan and line the base and sides with baking paper.
  • Combine cannellini beans, 60g (1/4 cup) yogurt, and 2 teaspoons vanilla in a food processor and blend until smooth. In a large bowl, whisk eggs and honey until pale and thickened using electric beaters. Stir in the bean mixture until fully incorporated. Sift in the flour and baking powder, then add the almond meal and fold gently until combined.
  • Transfer the cake batter into the pan and level the top. Bake until golden and firm to the touch, about 40 minutes. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Combine ricotta, extra honey, remaining yogurt, and vanilla in a bowl until smooth. Spread over the cake just before serving, then top with fresh strawberries and drizzle with sauce if desired. Serve immediately.

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