Flourless and yeast-free gluten-free Nuns’ Cake is a creamy, tasty and very easy to make dessert. For this recipe I was inspired by the teachings of the very good and very nice chef Giorgione, whom I thank.
The story of this cake makes us realize that actually food intolerances have always existed only they were unknown. In fact, legend has it that in the 13th century, in the convent of St. Clare, there lived a nun who was sick as hell every time she ate. One day a fellow nun, gathering some almonds, thought of reducing them to flour and created this cake that apparently did not bother the nun at all. It was probably an intolerance to gluten.
Ingredients :
- 500g (17.6 oz) ricotta cheese
- 4 large eggs
- 170g (1 2/3 cups) almond flour
- 260g (1 1/3 cups) granulated sugar
- Zest of 1 organic lemon
- Powdered sugar (icing sugar), for dusting
How to make Gluten-free Nuns’ Cake:
- With electric whips, beat eggs with sugar until smooth, fluffy, and light.
- In a bowl, mash the ricotta cheese with a fork. Place it in the bowl with the eggs. Also combine the almond flour and grated lemon zest and incorporate with a spatula, using gentle motions from the bottom to the top.
- Transfer to the cake pan lined with baking paper and bake 30 minutes at 160°C (320°F) , static oven, and then raise the temperature to 180°C (355°F) for another 10 minutes or until golden brown.
- Let cool and serve in squares after dusting with powdered sugar.
Bon Appétit!
