This ricotta sponge cake uses lupin flour, eggs, butter, erythritol, and stevia. Bake it in a 24×24-centimeter mold and cool it completely before serving.
Ingredients
- 250 grams packaged ricotta
- 100 grams erythritol
- 1 teaspoon pure stevia powder
- 3 large eggs
- 100 grams unsalted butter, melted
- 70 grams lupin flour
- 2 teaspoons baking powder
- 1 pinch fine Himalayan pink salt
- Sukrin icing sweetener, for sprinkling
- Extra butter for a non-silicone mold
If using drier fresh ricotta from a deli counter, reduce the lupin flour to 50 grams.
Instructions
- Preheat the oven to 160°C fan or 175°C static.
- Melt the butter in the microwave on low and set it aside to cool.
- Whisk the ricotta, erythritol, and stevia together.
- Whisk in the eggs one at a time. Add the melted butter and whisk briefly.
- Sift in the lupin flour and baking powder. Add the salt and mix well.
- Pour the batter into a 24×24-centimeter silicone oven mold. If using a similar non-silicone mold, butter it first.
- Bake for about 30 minutes, until golden brown, the center contains no wet batter, and the center reaches 160°F (71°C).
- Cool completely, then sprinkle lightly with icing sweetener before serving.
