Our Gluten-Free Ricotta Souffle Cake is a bit of an old favourite. It’s light and moist, and not too sweet but just sweet enough, which seems to make it the perfect cake to make for Mother’s Day.
If a big family lunch or dinner is on the cards this Mothers’ Day, the Gluten-free Ricotta Souffle Cake can be presented with cream and fresh fruit, or oranges in syrup, to make an extremely elegant dessert.
Or you can simply pack it in a cake tin and take it to a family picnic for more casual consumption. It’s even versatile enough to serve at brunch, or on any day at all, for that matter.
Mothers’ Day is great excuse though.
Rosie
GLUTEN-FREE RICOTTA SOUFFLE CAKE
Serves 10
80 gm golden raisins
150 ml warmed milk
500 gm full-cream ricotta, drained
2 oranges, zest only
5 large eggs
60 gm gluten-free cornflour
250 gm granulated sugar
Pure icing sugar
Fruit to serve
Preheat oven to 190°C.
Generously butter a 23cm spring-form cake tin and coat it with 75gm of the sugar, leaving any excess in the pan.
Soak raisins in the milk for 20 minutes. Place the ricotta in a large bowl with the orange zest.
Separate 4 of the eggs and add the yolks and one whole egg to the ricotta. Mix until smooth.
Add the cornflour and stir to combine. Add the drained raisins and 75gm of the sugar. Mix well.
Beat egg whites until soft peaks form, then gradually add the remaining 100gm of sugar. Whisk until stiff and glossy. Add a quarter of the beaten egg white into the ricotta mixture, then gently fold in the rest.
Pour mixture into the prepared tin and cook for 45 minutes. If the surface is browning too much reduce heat to 180°C and cover with a piece of foil. Cook for another 15 minutes or until a skewer inserted in the centre is clean and dry when withdrawn.
Leave the cake in the tin until cool but click open the spring-form lever after a few minutes to allow the air in.
Dust liberally with icing sugar and serve with whipped cream and fruit such as oranges in syrup.