• 0 kcal
• 174 kcal
• 600 kcal
• 380 kilocalories
• 389 kcal
Calories refer to 100 grams of product
The gluten-free ricotta and macaroon cake it’s a dessert gourmet and very fresh, ideal to enjoy in summer, a nibble Where after dinner, with friends or family. It is prepared without the use of flour, yeast and butter, and is perfect for adults, children but especially for those who suffer from food intolerances. Creamy and crunchy at the same time, it hides a heart of fig jam and macaroons, which together create a truly irresistible combination of flavors and textures. A dessert that can be prepared with well in advance and kept in the refrigerator for several days: the longer it rests, the tastier it will be. You can also replace the fig jam with peach or apricot jam, and enrich the filling with chocolate chips. Find out how to prepare it by following our simple step-by-step recipe.
How to Make Gluten Free Ricotta Amaretti Cake
Collect the ricotta and sugar in a bowl (1), then mix well with a spatula until the mixture is creamy.
Add the eggs (2) and start to mix vigorously with a whisk.
Pour in the sifted potato starch (3) and mix again, until the mixture is smooth and homogeneous.
Pour half of the preparation into a 22 cm diameter cake mold, lined with a sheet of baking paper; add the fig jam in the center and cover with the crumbled macaroons (4).
Cover with the rest of the mixture (5) and bake in static mode at 160 ° C for about 45 minutes.
Once browned, take the cake out of the oven, let it cool completely, then transfer it to the fridge for at least an hour. Sprinkle with a little icing sugar and serve in slices (6).
You can use ricotta from cow, sheep or goat. You can also replace it with the mascarpone cheese, if you like more full-bodied flavors, or a creamy cheese spread, if you want a lighter dessert.
Even the jam can be replaced with the one you prefer: peaches, apricots, strawberries, blueberries … If you want an even more delicious dessert, you can use, for example, a hazelnut cream, caramel or chocolate.
You can also replace the macaroons with other types of cookies: hazelnut shortbread cookiesand, with coconut or cocoa. Excellent especially with ricciarelli or other soft biscuits, typical of regional traditions.
If you do not have potato starch available, you can addcornstarch.
Gluten Free Ricotta Amaretti Cake can be stored in fridge for 2-3 days, covered on the surface with a sheet of transparent film. Freezing is not recommended.