Ricotta and Maple Cake

This spongy maple cake with an almost pudding-like texture is for lovers of fresh, light desserts. I’m highlighting maple syrup in this recipe, with the sugaring season already in full swing!

Serve as is, with a drizzle of extra maple syrup, or with berries. It’s the perfect dessert that won’t make you feel heavy at the end of the meal but will satisfy that sweet tooth!

Serves: 6

Prep time: 15 minutes

Cooking time: 40 minutes

Ingredients

• One 400g tub light ricotta cheese
• 300g silken tofu
• 2 eggs, yolks and whites separated
• ¼ cup (60 ml) maple syrup
• 2 tbsp (30 ml) all-purpose flour
• 2 tsp (10 ml) vanilla extract
• Powdered sugar, optional for decoration

Preparation

1. Preheat oven to 350 degrees F.
2. Using a blender, cream tofu with maple syrup.
3. In a bowl, mix egg yolks with ricotta. Add tofu mixture, flour, vanilla extract and mix well.
4. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into ricotta mixture.
5. Pour into a 9-inch cake tin and bake for 40 minutes.
6. When removed from oven, mixture should still jiggle when gently shaken. Allow to cool before cutting! It is normal for the maple cake to collapse on itself.

For other maple dessert ideas :

• Maple Hummus Dessert
• Healthy Maple Syrup and Pecan Brownies

Nutritional values per serving: 185 calories | 13g protein | 7g fat | 17g carbohydrates | 0g fiber

Ricotta and Maple Cake is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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