Date and Marron Glacé Cake without Lactose and Gluten-Free

Name: Date and Marron Glacé Cake without Lactose and Gluten-Free
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 6
Cuisine: Italia
Ingredients: 2 Glasses Water; 100 g Pitted dried dates; 100 g Buckwheat flour; 200 g Rice flour; 1 Packet Baking powder; 100 g Chopped Marron Glacé; 50 g Corn oil; 100 g Lactose-free ricotta; 3 Nr Very fresh eggs; to taste Powdered sugar; 50 g Brown sugar

@ledolcezzeglutenfree

Category: Desserts

This recipe is great for using up leftover dried Christmas fruits.

Difficulty: Easy

Cooking time: 40 minCooking: 40 min

Preparation time: 45 minPreparation: 45 min

Country: Italia

ledolcezzeglutenfree@ledolcezzeglutenfree

Ingredients

No. Servings

Water2Glasses
Pitted dried dates100g
Buckwheat flour100g
Rice flour200g
Baking powder1Packet
Chopped marron glacé100g
Corn oil50g
Lactose-free ricotta100g
Very fresh eggs3Nr
Powdered sugarto taste
Brown sugar50g

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Cook the dates in 2 glasses of water for 10 minutes. Set aside the water and blend the dates.
STEP 2 OF 7
Place the sugar and ricotta in a bowl and mix with an electric whisk for 5 minutes.
STEP 3 OF 7
Add the eggs and continue whisking until they become fluffy.
STEP 4 OF 7
Add the remaining ingredients and the warm date water a little at a time, continuing to whisk. The batter should be soft.
STEP 5 OF 7
Line the baking pan with parchment paper, pour in the batter, and level it with a spatula.
STEP 6 OF 7
Bake at 180 degrees for 40 minutes in a preheated oven. Always do the toothpick test.
STEP 7 OF 7
Once cooked, sprinkle with powdered sugar and decorate as desired.

Suggestions

Parchment paper.
Large bowl
Electric whisk
Spatula
24 cm round baking pan

General Information

Storage notes

It keeps at room temperature for several days.

Origin

Italia, Campania

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 7

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

STEP 2 OF 7

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

STEP 3 OF 7

Add the eggs and continue whisking until they become fluffy.

STEP 4 OF 7

Add the remaining ingredients and the warm date water a little at a time, continuing to whisk. The batter should be soft.

STEP 5 OF 7

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

STEP 6 OF 7

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

STEP 7 OF 7

Once cooked, sprinkle with powdered sugar and decorate as desired.

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	188.74
Carbohydrates (g)	31.02
of which Sugars (g)	8.78
Fat (g)	6.04
of which Saturates (g)	1.4
Protein (g)	3.68
Fiber (g)	1.67
Sale (g)	0.06