• Carol@easytobeglutenfree

    posted on October 7, 2011 at 10:55 am

    This sounds amazing! I almost always use nut flours when I bake and I love ricotta with anything!

    [Reply]

  • Alissa @ Not Just Apples

    posted on October 7, 2011 at 11:55 am

    Oh yum! Honey and ricotta go so well together, this recipe has gone on my to-bake list ♥

    [Reply]

  • Alta

    posted on October 7, 2011 at 1:48 pm

    This is so pretty. Love it.

    [Reply]

  • InTolerant Chef

    posted on October 7, 2011 at 5:07 pm

    This sounds great, I might make it with chestnut flour instead yumm…

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  • justaskmom

    posted on October 7, 2011 at 6:33 pm

    This looks wonderful. Do you think the cake itself could be made a day before adding the ricotta, chilling another night, then serving? Thinking ahead to holidays …

    [Reply]

    Amy Reply:

    @justaskmom, Yes, but I’d wrap the cake really well. You might even use a all-fruit jam to add some more moisture.

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  • Jami

    posted on October 7, 2011 at 6:39 pm

    I’m enjoying Baby Green’s sweet tooth. Keep ‘em coming ;-)

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  • Pure2raw twins

    posted on October 7, 2011 at 6:58 pm

    wow that looks incredible!!! YUM

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  • Kristin

    posted on October 7, 2011 at 11:09 pm

    Dying to try this! Baking with nut flours often produce a dense product, so it will be a treat to have a gluten-free, grain-free cake that is light and airy. Yum! Thanks Amy!

    [Reply]

    Amy Reply:

    @Kristin, So good to hear from you!! Hope you’re doing well – am sure you’ve been super busy.

    It’s the egg whites…it makes all the difference.

    xoxo,
    Amy

    [Reply]

    Kristin @ Eating with Purpose Reply:

    I’ll have to try that in some of my recipes, I always shy away from not using the whole egg because I hate wasting the precious yolk. Do you have anything special you do with the yolks or do you just throw them out?

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  • Nisrine M.

    posted on October 10, 2011 at 3:02 pm

    It came out very pretty, Amy. And I’m sure it tastes just as good as it looks.

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  • Cara

    posted on October 14, 2011 at 3:26 pm

    Chocolate and almond flour? Can’t go wrong :) Seeing how light it is, I bet the cocoa really shines through. I’ll have to try it soon!

    [Reply]

  • Mary

    posted on November 23, 2011 at 5:19 pm

    This looks so amazing that I had to try it…I can’t have coconut so I tried to make my own “Powdered sugar” with date sugar in corn starch in a blender on high speed.. Didn’t work out too well! I followed the rest of your directions to the tee and ended up with chocolate flatbread! The hubby is home now so we are going to try again. Are you sure it’s only 1 tsp of baking powder?

    [Reply]

    Mary Reply:

    @Mary,
    OK,tried again with hubby’s help. Instead of having something 1/2 inch thick, we now have something 1 inch think. It looks a little better but we are afraid to slice it to make layers…what are we doing wrong?

    [Reply]

    Amy Reply:

    @Mary, Date sugar is really heavy…it is probably the culprit. Hard to tell what else went wrong unless you tell me step by step what you did. Did you fold in the egg whites so that they aren’t deflated in the process? That really leavens the cake.

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  • @samfiorella

    posted on May 11, 2012 at 2:33 pm

    I just told my wife to come home early from work and make this. Thanks!

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  • Tanya

    posted on September 21, 2012 at 4:20 pm

    I made this with rice flour and the batter was very sandy and dry…yuck!

    [Reply]

    Amy Reply:

    @Tanya, The recipe calls for almond flour, not rice flour. When you make substitutions like that it’s bound to fail. Try the recipe as written – it’s delicious!

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  • Fabiana Rodriguez

    posted on October 2, 2013 at 10:13 pm

    Hi Amy,
    Can I substitute the powdered coconut palm sugar, for stevia? and if I can what would be the proportion? Thank you!

    [Reply]

    Amy Reply:

    @Fabiana Rodriguez, No, sorry. It’s not a one-to-one substitution. To use stevia, you’d need to rework the entire recipe.

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  • Rachel

    posted on January 17, 2014 at 3:52 pm

    Hi Amy!
    Could you tell me what type of Ricotta cheese you used? was it from the States or Italy?
    I was just reading about it and the Italian Ricotta is sweeter. I need to cut out lactose, and Sucrose sugar for my son.
    Thanks for posting these recipes!

    [Reply]

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