A Ricotta cake for breakfast

I adore cakes and desserts, but recently I had to substitute normal flour with other types as I am intolerant to gluten. I tried out this cheesecake without flour and it turned out very tasty. It is amazing for breakfast as well as a dinner dessert and it will not take more than 30 minutes to cook.

Ingredients:

• 400 gr ricotta
• 100 gr berries (either dried, frozen or fresh) - I used cranberries
• 80 gr honey
• 60 gr starch
• 60 gr Greek yogurt
• 5 gr vanilla powder
• 3 eggs

Process:

1. Start by putting the ricotta in a bowl and mix it, so that it becomes softer.
2. Now add honey, starch, Greek yogurt, vanilla powder and eggs. Mix everything together in order to reach a smooth mixture Image 1.
3. Take a baking tray (20 cm diameter) and pour the mixture inside. Now you can add the cranberries on top Image 2.
4. Let it bake for 15/20 minutes in the oven at 180°C. It should reach a golden colour Image 3.

Variants:

• You can substitute the cranberries with anything you like as for example blueberries, chocolate chips, blackberries either fresh, dried or frozen.

Gallery

• Image 1 Raw mixture

• Image 2 Adding the cranberries

• Image 3 Baked cake

• Image 4 Ready to be served