Ricotta Cake is So Underrated. Here's Why

Ricotta Cake Today I'm going to show you how to make healthy ricotta cake. This Italian ricotta cake is the healthy cake you can eat anytime of the day. It's not too sweet, has a lovely bright flavor and it's also lower in fat than cheesecake. 💚FREE ebook: Healthy Lifestyle Simplified (5 Mistakes to Avoid for Better Health) https://howtocooksmarter.com/free-guide/ 📚 My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy] https://howtocooksmarter.com/cookbook WATCH NEXT: https://www.youtube.com/watch?v=o-k0BueWiO4 https://www.youtube.com/watch?v=d__JHwSvLUk https://www.youtube.com/watch?v=KncjX-uLDmU https://www.youtube.com/watch?v=wA12IRRhAg4 This is why you'll love this raspberry ricotta cake: It's healthier compared to classic cheesecake recipes! It's stays moist for days later! You can make this simple cake using any fresh or frozen berries you have on hand! It's packed with nutrition, so you can enjoy it for breakfast too! RICOTTA CAKE RECIPE (makes 10 pieces) Ingredients: 2 cups ground oats or oat flour (200g) 1/2 cup rice flour (75g) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/3 cup maple syrup, honey or agave (80ml) 1/3 cup unsweetened applesauce (85g) 1.5 cups ricotta cheese (370g) 3 eggs 1 tsp vanilla extract 1 tbsp lemon juice 1.5 cups raspberries, fresh or frozen (200g) NUTRITIONAL INFO (per slice): 213 calories, fat 5.7g, carb 31.3g, protein 9g Preparation: First prepare the dry ingredients. In a bowl combine ground oats, rice flour, baking powder, baking soda and salt. Next, prepare the wet mixture. In a bowl add the sweetener, applesauce, and ricotta cheese. Whisk with a mixer until smooth and creamy. Beat in three eggs (one at a time), adding also some vanilla extract, and lemon juice. Pour the dry ingredients into the wet, and mix just until combined and let it rest for 5 minutes. Fold in 1 cup raspberries, or any berries you prefer and gently incorporate into the batter. Pour the batter into 8-inch or 20cm lined springform pan, and spread evenly. Place the remaining 1/2 cup raspberries on the top of the cake, and gently press them into the batter. Bake at 350F (180C) for 50-60 minutes. Let it cool for at least 30 minutes, then slice and serve. Enjoy!