Gluten-free flourless autumn snack: a soft little cake made with pumpkin and ricotta, sweetened with maple syrup and flavored with cinnamon. Baked in an air fryer in a 12 cm mold.
Preheat the air fryer to 160°C.
In a bowl, mash the cooked pumpkin until you obtain a compact puree.
Combine the ricotta with the pumpkin puree and mix well until you get a homogeneous mixture.
Add the egg, maple syrup, and cinnamon (to taste) and blend well.
Incorporate the sifted cornstarch and mix until you get a smooth batter.
Pour the mixture into a 12 cm mold, buttered or lined if necessary.
Cook in the air fryer at 160°C for about 25 minutes, checking the doneness with a toothpick: it should come out clean or with a few moist crumbs.
Let cool before removing from the mold and serving.
Air Fryer
12 cm Mold
Bowl
Fork or Potato Masher
Sifter
Store in the refrigerator for up to 2-3 days, covered with film or in an airtight container.
The quantities and times are indicated for a 12 cm mold. Times may vary slightly depending on the model of air fryer.
Italy, Toscana
| Energy (kcal) | 116.58 |
| Carbohydrates (g) | 10.94 |
| of which Sugars (g) | 5.79 |
| Fat (g) | 5.66 |
| of which Saturates (g) | 3.03 |
| Protein (g) | 6.15 |
| Fiber (g) | 0.17 |
| Sale (g) | 0.06 |
