This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
200 g
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
7oz
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
Utensils
Step 1
Preheat your oven to 180 degrees ,and line with parchment paper 21 cm loaf pan and set it aside.
Step 2
In a food processor bowl with dough attachment, place the eggs with sugar, pulse for 45 seconds. Add oil, pulse 5-10 times, add ricotta cheese, pulse until combined. Then add the flour, xanthan gum, tapioca, baking powder, baking soda, salt, lemon zest, and mix until combined.
Step 3
Transfer the batter into the prepared loaf pan.
Step 4
Place in the center of the preheated oven and bake for 45-60minutes. Bake until toothpick inserted in the center comes out mostly clean and the top is lightly golden brown.
Step 5
Remove the loaf pan from the oven and allow the cake to cook in the pan for 10-15 min and then transfer to a wire rack.
Step 6
Serve plain or with simple lemon glaze.
Step 7
Prepare the glaze by mixing icing sugar with the hot water.
Preheat your oven to 180 degrees ,and line with parchment paper 21 cm loaf pan and set it aside.
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
200 g
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
7oz
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
Step 2 of 7
In a food processor bowl with dough attachment, place the eggs with sugar, pulse for 45 seconds. Add oil, pulse 5-10 times, add ricotta cheese, pulse until combined. Then add the flour, xanthan gum, tapioca, baking powder, baking soda, salt, lemon zest, and mix until combined.
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
200 g
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
7oz
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
Step 3 of 7
Transfer the batter into the prepared loaf pan.
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
200 g
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
7oz
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
Step 4 of 7
Place in the center of the preheated oven and bake for 45-60minutes. Bake until toothpick inserted in the center comes out mostly clean and the top is lightly golden brown.
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
200 g
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
7oz
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
Step 5 of 7
Remove the loaf pan from the oven and allow the cake to cook in the pan for 10-15 min and then transfer to a wire rack.
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
200 g
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
7oz
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
Step 6 of 7
Serve plain or with simple lemon glaze.
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
200 g
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
7oz
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
Step 7 of 7
Prepare the glaze by mixing icing sugar with the hot water.
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
200 g
ricotta cheese or cream cheese
Pinch
of salt
For the glaze
1 cup
icing sugar 3-4 tbsp of hot water
2 cups
all purpose gluten free flour
0.75 cups
of granulated sugar
3 large
eggs
1
teaspoon xanthan gum (omit if your blend already contains it)
2 tbsp
of tapioca flour
2 tsp
GF baking powder
1/3 tsp
GF baking soda
1
Finely grated zest and juice of lemon
0.5 cup
vegetable/sunflower oil/melted butter or coconut oil, melted
