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Recipe by
Single-serving mini cake for a 12 cm pan, flourless, gluten-free and butter-free. Made with ricotta, cocoa and nectarine; cooked in an air fryer.
Portion: the weight of the ingredients divided by 4 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 9: Preheat the air fryer to 160°C.
Step 2 of 9: In a bowl, work the ricotta with the sugar until smooth and creamy.
Step 3 of 9: Add the extra-virgin olive oil and mix well.
Step 4 of 9: Add the sifted unsweetened cocoa powder and incorporate it into the mixture.
Step 5 of 9: Add the egg and mix until obtaining a smooth batter.
Step 6 of 9: Pour the mixture into the lined or lightly greased 12 cm pan.
Step 7 of 9: Arrange the nectarine slices on the surface.
Step 8 of 9: Cook in the air fryer at 160°C for 22 minutes.
Step 9 of 9: Remove from the air fryer and allow to cool before unmolding. Store in the refrigerator and serve chilled or at room temperature.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving108 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 801 kJ191 kcal | 745 kJ178 kcal |
| Fat | 13.45 g | 12.51 g |
| of which saturated fatty acids | 5.94 g | 5.53 g |
| Carbohydrates | 8.9 g | 8.28 g |
| of which sugars | 7.65 g | 7.12 g |
| Fibre | 2.05 g | 1.91 g |
| Protein | 8.56 g | 7.96 g |
| Salt | 0.11 g | 0.1 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.
