Raspberry Breakfast Cake
This simple raspberry breakfast cake has ricotta cheese blended into the batter for lots of extra protein, and is studded with fresh berries.
Yield: 8 slices cake
Ingredients
- 1 ¼ cups (175 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- ¼ cup (36 g) cornstarch (or try arrowroot or potato starch)
- ¼ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup granulated sugar
- 4 tablespoons (56 g) unsalted butter at room temperature
- 1 cup (250 g) ricotta cheese at room temperature
- 3 (150 g (weighed out of shell)) eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1 cup (125 g) fresh raspberries
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round baking pan and set it aside.
- In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, baking powder, salt and granulated sugar, and whisk to combine well.
- Create a well in the center of the dry ingredients and add the butter, ricotta cheese, eggs and vanilla, mixing to combine after each addition. The batter will be thick.
- Gently fold about 1/2 cup (63 g) of the raspberries (select the most firm raspberries you have) into the batter.
- Take care not to crush the raspberries if at all possible. If you do crush any of the berries, only the appearance, not the taste, of the cake will be affected.
- Scrape the batter into the prepared pan and spread carefully into an even layer with a wet spatula.
- Scatter the remaining half cup of raspberries evenly over the top, pressing each gently into the batter.
- Place the cake in the center of the preheated oven and bake until the cake is very lightly golden brown on top and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (about 40 minutes).
- Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- Slice and serve.
- Freeze any leftover slices tightly wrapped in freezer-safe wrap and defrost overnight at room temperature.
Notes
Nutritional information is per slice, and is approximate. It should not be relied upon.
Nutrition
Calories: 279kcal | Carbohydrates: 37g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 327mg | Potassium: 82mg | Fiber: 2g | Sugar: 13g | Vitamin A: 407IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 1mg