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Nuns’ cake


Nuns' cake

A yeast-free dessert prepared with ricotta and almond flour: here is the nuns' cake recipe.

Today we discover the recipe for a gluten-free and yeast-free dessert that will make you fall in love at first taste: the nuns' cake. Prepared with very few ingredients (eggs, sugar, almond flour and ricotta will be enough) and with an intense lemon scent , it has a moist consistency which makes it the perfect dessert to serve at the end of a meal or with afternoon tea.

In its simplicity, the nuns' cake requires some care. It is important first that the ricotta is well strained . Buy one over the counter or leave it to drain overnight in the refrigerator before using it. Furthermore, being a yeast-free cake, the eggs must be whisked to perfection because they give volume to the cake.

Nuns' cake ingredients
Nuns' cake ingredients

Ingredients

For the nuns' cake

  • Ricotta – 400 g
  • Almond flour – 180 g
  • Eggs – 4
  • Sugar – 180 g
  • Organic Lemon – 1
  • Salt – 1 pinch

To decorate

  • Powdered sugar – to taste

Preparation

How to prepare the nuns' cake recipe

1

First, break the eggs into a bowl. Add the sugar and grated lemon zest and beat with an electric whisk until it triples in volume. 

2

Add the strained and sifted ricotta , incorporating it from bottom to top with a spatula so as not to dismantle the eggs. Finally, add the almond flour and a pinch of salt , stirring gently all the time.

3

Line a baking tray with baking paper (you can use a round one with a diameter of 22 cm or a square one with a side of 20 cm) and pour the mixture, leveling it delicately.

4

Bake in a preheated oven at 170°C for 35-40 minutes, testing with a toothpick before removing from the oven. Keep in mind that the cake will be low and moist with a well-golden surface.

5

Once cold, serve it, decorating with a generous sprinkling of icing sugar .

Thanks to our recipe you will bring an unforgettable dessert to the table. Although it is very simple, here is a video with all the steps.

If like us you have fallen in love with this dessert, also try the ricotta cake or the even quicker 3 cake .

Conservation

The nuns' cake is kept for 2-3 days under a cake bell.

Origin and history

The nuns' cake can be considered the forerunner of modern gluten-free desserts . She seems to have been born in 1300 at the convent of Santa Chiara, in Siena. Here, the nuns used to prepare simple desserts using the most traditional ingredients such as eggs, milk, sugar and flour.

One of them, however, felt sick every time she tasted a slice. The cook then decided to revise the recipe using almonds , which the garden abounded in, and ricotta, giving life to the recipe we know today.

Read also
Nun tits: how good can a dessert be?

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