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.

Print Recipe

Prep Time 5

Cook Time 20

Resting Time 4

Total Time 25

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

1 large egg
125 g ricotta ½ standard pot
3 Tbsp maple syrup
1 tsp vanilla extract
1 Tbsp cocoa powder
3 Tbsp polenta
1 tsp baking powder
½ cup chopped roasted or cooked chestnuts

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.