AILI Strawberry Lemon Ricotta Cake

Name: AILI Strawberry Lemon Ricotta Cake
Ingredients: 1 Cup Roasted Strawberries; 1 Cup Roasted Strawberries ((Steps Below)); 1 Cup Ricotta Cheese (drained); 1/4 Cup FirstRate; 2 Eggs; 1 Egg Yolk; 1/4 Cup Lemon Juice; 2 Tbsp Lemon Zest; 1/2 tsp Strawberry Extract; 1 Cup FirstRate; 2 1/4 Cups Almond Flour; 1 1/2 tsp Baking Powder; 1/2 tsp of Xanthan Gum; 1/4 tsp Salt; 2 Tbsp FirstRate

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AILI Strawberry Lemon Ricotta Cake

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Calories 319

Net Carbs 6 g

Protein

Fat

Ingredients

1 Cup Roasted Strawberries

Ricotta Mixture

1 Cup Roasted Strawberries, (Steps Below)
1 Cup Ricotta Cheese, drained
1/4 Cup FirstRate

Wet Mixture

2 Eggs
1 Egg Yolk
1/4 Cup Lemon Juice
2 Tbsp Lemon Zest
1/2 tsp Strawberry Extract

Dry Mixture

1 Cup FirstRate
2 1/4 Cups Almond Flour
1 1/2 tsp Baking Powder
1/2 tsp of Xanthan Gum
1/4 tsp Salt

TOPPING:

2 Tbsp FirstRate

Instructions

Roasted Strawberries

Steps for Roasted Strawberries: (This part can be made up to a week in advance.)
Preheat the oven to 350°F.
Line a baking sheet with a silicone mat or parchment paper.
Cut off the strawberry stems.
Compile strawberries onto middle of baking sheet leaving no space between each strawberry, but make sure they are not on top of each other.
Roast strawberries for 20 mins.

Ricotta Cake

Grease a 9 in cake pan and set aside.
In a medium sized bowl, combine roasted strawberries (reserve 2-3 strawberries), ricotta, and FirstRate with immersion blender for about 1 minute.
In a large bowl, beat the eggs and yolk with the FirstRate, strawberry extract, lemon juice and lemon zest on high with a hand mixer for about 2 minutes.
Add the strawberry/ricotta mix to egg mixture.
In a separate bowl mix together the dry ingredients: FirstRate, almond flour, baking powder, xanthan gum, salt.
Combine the dry and wet ingredients a little at a time and mix until they are incorporated together.
Pour into the greased pan.
Take the reserved strawberries, slice them and place them in any arrangement on top of the cake.
Bake at 350°F for 35-45 mins until golden brown and toothpick comes out clean.
Allow to cool.

Before you serve

Take a snack-sized ziplock bag and add the 2 Tbsp of FirstRate. Use a rolling pin and roll over the sweetener bag to return it to powdered form. This will make it easier to sift on top of the cooled cake.

Notes

This is a big serving, which makes it a great breakfast. If you don't have the calories in your day, cut the serving in half. This also makes a wonderful dessert.

Nutrition

Serving: 101g

Nutrition Facts

AILI Strawberry Lemon Ricotta Cake

Serving Size

101 g

Amount per Serving

Calories

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

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