Small single-portion gluten-free cake, made with ricotta and cornstarch, cooked in the air fryer in a 12 cm non-stick mold. Ideal as a quick snack.
Step 1 of 6: Lightly beat the egg (if using leftover beaten egg, use the available amount; if preparing it specifically, use 1 whole egg).
Step 2 of 6: Combine the ricotta, brown sugar and cornstarch with the egg and mix until you obtain a smooth mixture.
Step 3 of 6: Add chocolate chips to taste.
Step 4 of 6: Pour the mixture into the 12 cm non-stick mold.
Step 5 of 6: Cook in the air fryer at 160°C for 25 minutes.
Step 6 of 6: Let cool slightly before unmolding and serving.
Recipe by
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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