LEMON RICOTTA CAKE


1 lb. (16 oz.) ricotta cheese
1/4 c. honey
12 drops liquid stevia
3 eggs
1 tsp. lemon extract
1tsp. juice from fresh lemon
1/4 tsp. cinnamon
2 tbsp. arrowroot flour
1/4 tsp. baking powder - to make,  mix 1 tbsp. baking soda & 2 tbsp. cream of tartar. Put in glass
jar & mix together. Just use 1/4 tsp. of the mixture (homemade baking powder ) for this recipe.  
The rest can be stored in jar for future use.**
1 tbsp. Coconut oil or butter to grease pan

Pre-heat oven to 350 degrees

In a large bowl, combine the ricotta cheese, honey and stevia.  Whisk to combine thoroughly.

Add in the eggs one at a time, whisking well before adding the next egg.  Add  lemon and
cinnamon and combine.

Add the arrowroot flour and the baking powder to the mixture and whisk until batter is smooth.

Liberally grease a 9x9 square baking pan or dish. Pour batter into the pan or dish.

Bake cake for 1 hour or until cake is firm . Test by pressing gently with a spatula or spoon.

Cool cake for one hour then chill in refrigerator for another hour before serving.

Top each slice with cinnamon and/ whipped cream from my book.

** I make my own baking powder . Store bought baking powder may contain aluminum, and
corn.  Most corn is genetically modified.
  
Gluten-Free & Grain-Free
Healthy Solutions
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