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Gluten Free Almond Ricotta Cake perfect for Easter Dessert

Yvonne (Vonnie) Mostat, RN
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Yvonne (Vonnie) Mostat, RN Collaborator
Yvonne (Vonnie) Mostat, RN
Posted

Almond Ricotta Cake perfect for Easter Dessert - Cooking Time ...one hour  Pre-Heat oven to 325 degrees. If you are going to use a 9 x 9" baking pan be sure to use parchment paper before the cooking spray. THIS IS GLUTEN FREE AND USES That great almond flour, but it is very fragile and can fall apart when trying to remove it from the pan. Be sure to cool well before removing from pan.  I use a circular pan with a pan bottom that is removable and spray the pan with a no stick pan spray (preferably one that identifies itself as using Canola,

4 large eggs, whites and yolks separated

1/2 Cup of salted butter at room temperature

2/3 Cup  plus 1/3 Cup monk fruit sweetener, divided

1 large lemon zested and juiced

2 Cups of  blanched almond flour (they are all blanched in most packaged store almond flours)

255 grams - 8 oz ricotta cheese

1/4 Cup of slivered almonds

COMBINE the butter and 2/3 Cup of monk fruit sweetener in a large bowl. Beat with electric mixer until creamy, about three minutes. Add lemon juise and mix until well combined. Add egg yolks, one at a time, beating well after each addition.

Fold in the almond flour and ricotta cheese with a silicone spatula

Wash and dry the beaters. Then beat the egg whites in a bowl until foamy. Gradually add in 1/3 Cup monk fruit sweetener and continue to beat until stiff peaks form. Fold in stiff egg whites into the cake batter.

Bake for 50 minutes to one hour, or toothpick comes out clean. Let it cool on the counter for 20  minutes prior to serving. You can either put slivered almonds on top, or use pure canned whipped cream. Two years ago I created a nest on top of the cake with the whipped cream, managed to find some gluten free small little candied chocolate eggs and put them into this whipped cream basket in the middle of the cake.  Usually one of the daughter-in-laws is on a diet, but managed to finish off some of this cake and enjoy it. I hope you do too!

 

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Scott Adams Grand Master
Scott Adams
Posted

Thank you for sharing!

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    • trents
      Oats gluten free?

      By trents · Posted

      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
    • Levi
      My Adult daughter is blaming me for her "possible" Celiac disease.

      By Levi · Posted

      When I was first Dg’d I researched like mad. One thing I remember from then, which may have changed with advancement in medical science, is that Coeliac is a first generation disease which means either you or your husband need be Coeliac for your daughter to have inherited it. Far as I know, and I’m not a scientist just a victim, the amount of gluten (wheat, rye, or barley) one consumes does not cause a person to contract Coeliac Disease. So if neither of you as her biological parents have Coeliac then your daughter cannot pass any blame should she contract this horrific disease.     It’s humbling, and sometimes I believe GOD allows such as these autoimmune diseases for those who need it most. 
    • Lori Lavell
      Oats gluten free?

      By Lori Lavell · Posted

      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
      Oats gluten free?

      By Scott Adams · Posted

      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      Oats gluten free?

      By trents · Posted

      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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