Healthy Ricotta and Chestnut Cake
Light, nourishing, and delightfully rich – this healthy ricotta and chestnut cake is the perfect balance of comfort and nutrition. Naturally sweetened with maple syrup and made with wholesome ingredients like ricotta, chestnuts and polenta, it’s a simple yet satisfying bake that can be enjoyed warm or cooled. Also, it’s gluten-free, refined sugar-free, and can even be made in an air fryer for a quick and healthy treat! For extra flavour mix in a pinch of cinnamon or orange zest for a festive twist. Serve it warm for breakfast with a dollop of Greek yogurt and a drizzle of maple syrup, or enjoy it as a light dessert after a hearty roast dinner.
Ingredients
Method
- Set your oven to 180°C (350°F). Place two small round silicone cake moulds or cases on a baking tray.
- In a medium bowl, whisk together the egg, ricotta, maple syrup, and vanilla extract until smooth and creamy.
- Sift in the cocoa powder, then add the polenta and baking powder. Mix until well combined.
- Gently stir in the chestnuts.
- Divide the batter evenly between the two prepared moulds. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.
- Air fryer option: Bake at 190°C (375°F) for about 15 minutes, checking for doneness toward the end.
- Enjoy warm or at room temperature. For a special touch, top with Greek yogurt, a drizzle of maple syrup, and a few extra chestnut pieces.