Date and marron glacé cake, lactose-free and gluten-free

Cook the dates in the 2 glasses of water for 10 minutes. Set the water aside and blend the dates.

Put the sugar and ricotta in a bowl and mix with an electric whisk for 5 minutes.

Add the eggs and continue with the whisk until they are fluffy.

Add the remaining ingredients and the hot date water a little at a time, continuing to work with the whisk; the batter should be soft.

Line the baking pan with parchment paper, pour in the batter and level it with a spatula.

Bake in a preheated oven at 180 degrees for 40 minutes. Always do the toothpick test.

Once cooked, dust with icing sugar and decorate as desired.