• Home
  • About
  • Birds
  • Bread
  • Cakes and Cookies
  • Chocolate Making
  • Chocolate Making II
  • Chooks
  • Christmas
  • Fabulous Food
  • Family & Friends
  • Frugal Living
  • Homemade
  • In My Kitchen
  • In Our Garden
  • Jams, Preserves & Sauces
  • Musings
  • My Cool Things
  • Savoury
  • Suppliers
  • Sydney
  • Waste Reduction Plan
  • Pandemic Posts 2020

Fig Jam and Lime Cordial

Living well in the urban village

Feeds:
Posts
Comments
« Ricotta Cake
DeliVer »

Ricotta Cake #2: Gluten Free

September 3, 2009 by Celia @ Fig Jam and Lime Cordial

crc 008

Still experimenting, I made a crustless ricotta cake for Pete A, who can always use another gluten free dessert.

As I’m unable to ever change just a single parameter (very unscientific of me, I know), I also tried making this with normal (wet) ricotta, which had been drained in a sieve.  It worked very well, so if you can’t find dry ricotta, you could probably substitute standard ricotta in its place – just make sure you drain it for at least an hour until it’s really dry.  If you’re buying wet ricotta, make sure you buy more than you need, and measure the ricotta for the recipe after it has drained.  Of course, you could also use dry ricotta for this recipe, as per our original recipe.

To make the crustless ricotta cake, I lined my 8″/20cm springform tin with a large sheet of foil, to prevent leaks.  I then lined the inside of that with parchment paper.

rc7 002

1. Make the mixture according to the instructions here, making only the filling part of the recipe.  The quantities I used were :

  • 500g (drained weight) fresh ricotta , drained in a sieve for at least an hour
  • 250g thick sour cream
  • 30g gluten-free cornflour (cornstarch)
  • 2 eggs, separated
  • 1 tsp vanilla
  • 150g gluten-free icing sugar mixture (not pure icing sugar)

Make sure you choose gluten free cornflour, as some brands are made from wheat.  Also, check the packaging of the icing sugar mixture carefully.  The one I buy has “gluten-free” on the front of the bag.  The gf varieties include maize or tapioca flour as an anti-caking agent, whereas the cheaper brands often use wheat starch.

2. Preheat the oven to 150C (with fan).

3. Carefully pour the prepared filling mixture into the cake tin and bake for 40 – 45 minutes until the mixture is set.  Allow the cake to cool in the oven with the door ajar (for at least an hour, two is better), then put the whole tin in the fridge to cool until cold.  Carefully unwrap the foil and remove the springform tin.

4. Let the cake rest overnight in the fridge, then dust liberally with icing sugar before serving.

This was so easy to make without the pastry and, while it’s less pretty than the crusted version (Pete’s comment was that it looked like a wheel of cheese, which is what it is, I guess), it’s could probably be dressed up with a fancy topping of lemon curd or strawberries and cream.

crc 007

crc 015

crc 005

Share this:

  • Email
  • Tweet

Like this:

Like Loading...

Posted in Gluten Free, Recipes | Tagged crustless ricotta cake, crustless ricotta cheese cake, Pasticceria Papa ricotta cake, ricotta cake, ricotta cake recipe, ricotta cheese cake | 4 Comments

4 Responses

  1. on September 3, 2009 at 10:09 am spiceandmore

    that looks lovely. Now that you have solved one of my problems (gluten), can you work on the other…dairy? :) Only kidding. It would be worth the suffering to eat a slice of either of your two versions of ricotta cake. Thanks for trying out the standard ricotta option too – good to know as dry ricotta is not easily available where I live.


  2. on September 3, 2009 at 4:41 pm figjamandlimecordial

    Spice Girl, I’m not sure the fresh ricotta rises as much as the dry, but I’m completely ricotta caked out, and can’t bring myself to do any more testing! :)


  3. on September 3, 2009 at 9:41 pm PeteA

    I’m humbled by the complexity in the construction. The only difficult part of eating this is stopping – I get the easiest and most enjoyable job (gf guinea-pig)! Yum Yum Yum.

    Thank you figandlimecordial.

    p


    • on September 4, 2009 at 4:57 am figjamandlimecordial

      Hope the tribe enjoyed it, P! :)

      Celia



Comments are closed.

  • Enter your email address to follow this blog and receive notifications of new posts by email.

  • Follow @celiafigjam
  • Recent Posts

    • Making Zokin
    • Curry Puff Pastry
    • Hiatus
    • The Glass Lid
    • Denim Revisited
    • Vegan World Peace Cookies
    • Here Be Chickens!
    • A Tale of Two $2 Quilts
    • Daily Quaft Therapy
    • A Repaired Tea Bowl
  • Categories

  • Archives

  • © All text and photos are copyright 2009 - 2022 Fig Jam and Lime Cordial. All rights reserved. Please ask first.

    Protected by Copyscape

Blog at WordPress.com.

WPThemes.


  • Follow Following
    • Fig Jam and Lime Cordial
    • Join 14,019 other followers
    • Already have a WordPress.com account? Log in now.
    • Fig Jam and Lime Cordial
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Copy shortlink
    • Report this content
    • View post in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.
  • Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy
  • %d bloggers like this: