Wheat-free blended cake: ricotta and leek

A quick, wheat-free, blended cake: with ricotta and leeks, irresistible flavour and consistency

Discover how to make a delicious ricotta and leek cake in the blender. Practical recipe, without wheat, fast and perfect for any occasion

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:50

Interval: 00:30

TOOLS

1 cutting board(s), 1 pan(s), 1 spatula(s), 1 mold(s), 1 grater (optional), 1 kitchen brush(s)

EQUIPMENT

conventional + blender

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

RICOTTA AND LEEK CAKE IN SMOOTHIE Ingredients:

– 4 units of eggs

– 2 cup(s) of fresh cream

– 4 tablespoons of olive oil

– 4 tablespoons of grated parmesan cheese

– 300 g of ricotta

– Salt to taste

– pepper to taste. ^THE

– 1 clove of garlic (optional)

– 1/2 cup(s) ricotta (without starch)

– 1/2 leek(s), large and sautéed

– 4 tablespoons cornstarch

– 1 tablespoon(s) of baking powder ^THE

Ingredients FOR OILING

– olive oil to taste

Ingredients to finish

– grated parmesan cheese to taste

PREPARATION:

1. Preheat the oven to 180°C.
2. Grease a low round baking pan with olive oil – for 2 servings use 20 cm.
3. Wash well, cut into 1 cm slices and in a pan brown the leek over medium heat in a drizzle of oil until lightly golden. Reserve.
4. Peel and chop the garlic clove (optional).
5. Grate the parmesan cheese if you bought it in pieces: the fine part, to use in the dough, and the thick part for finishing.

PREPARATION:

Ricotta and leek cake in the blender – preparation of the dough:

1. In a blender, beat the eggs, fresh cream, olive oil, grated parmesan, ricotta, salt, pepper, chopped garlic (optional), cream cheese.
2. Add the cornstarch and baking powder and beat until smooth.
3. Pour the mixture into the greased pan.
4. Place the sautéed leek on top of the dough, distributing it over the entire surface.
5. Finish with a generous layer of grated parmesan.

Ricotta and leek cake in the blender – cooking:

1. Place the pan in the preheated oven and bake for about 20-30 minutes or until the cake is firm and an inserted toothpick comes out slightly dirty.
2. Leave the cake in the oven turned off for a few minutes.
3. Remove it when it is a little wilted.

FINALIZATION AND ASSEMBLY:

1. Remove the Ricotta and leek cake prepared by mixer Remove from the oven and let cool a little before unmolding and serving.
2. Enjoy your delicious cake, with its light flavor and moist texture.

a) This ingredient/s may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac subjects, even in small quantities, can cause various reactions. Therefore, we always recommend reading the labels of this ingredient/s and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.