Gluten free berries cake is not just a cake but a delicious dessert, too.
In Italy, in the South in particular, the climate does not allow an abundant and long cultivation of berries. The wild ones grow in the woods but the harvest is not accessible to everyone. It goes a little better in some areas of northern Italy but, in any case, they are not typical Italian fruits. Since I prefer the local fruit to imported fruit, when the short season of berries begins, I take this opportunity to taste their richness of flavor, color and vitamins.
This gluten free berries loaf cake is one of my summer ritual. A delicious and tasty dessert, made with unrefined and organic ingredients. Ricotta is the added value of this recipe because it makes the cake naturally moist and soft, allowing you to omit the oil. As an alternative to ricotta, for a vegan recipe, you can use a plant based yogurt. Perfect to serve with fresh cream or gelato.
Gluten free berries cake: Ingredients
2 organic free range eggs
80 g (3 oz) raw coconut sugar
250 g (7 oz) brown rice flour, sifted
1 tsp organic baking powder
Zest of untreated lemon
150 g (5 oz) fresh ricotta
150 g (5 oz) berries, washed
Gluten free berries cake: Method
- In a bowl, beat the eggs with the sugar until a light and sparkling mixture is obtained.
- Mix the flour with baking powder and the lemon zest and add to the egg mixture. Add the ricotta cheese, continuing to mix.
- Sprinkle the berries with the flour and add to the dough, stirring gently.
- Pour the mixture into a mold, covered with baking paper (wet and squeezed). Bake for 45 minutes.