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Recipe by
Try the ricotta and raisin cake with khorasan wheat flour for an authentic flavor. Discover selected ingredients and Italian tradition. Try it now!
Portion: the weight of the ingredients divided by 10 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Soak the raisins in hot water
Step 2 of 6: Whisk the eggs with the sugar, grated lemon zest and a pinch of salt
Step 3 of 6: Add the ricotta and the soaked, squeezed raisins
Step 4 of 6: Add the flour and baking powder
Step 5 of 6: Pour into a buttered and floured pan (I use silicone ones without greasing)
Step 6 of 6: Bake in a preheated static oven at 180 degrees for about 40 minutes
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Nickel to be checked · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving111 g · 1 of 10 | Per 100 g |
|---|---|---|
| Energy | 1,149 kJ275 kcal | 1,036 kJ248 kcal |
| Fat | 6.6 g | 5.95 g |
| of which saturated fatty acids | 3.48 g | 3.14 g |
| Carbohydrates | 47.57 g | 42.89 g |
| of which sugars | 33.55 g | 30.25 g |
| Fibre | 3.03 g | 2.73 g |
| Protein | 8.82 g | 7.95 g |
| Salt | 0.23 g | 0.21 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
