An autumn snack without flour and gluten: a soft little cake made with pumpkin and ricotta, sweetened with maple syrup and scented with cinnamon. Cooked in the air fryer in a 12 cm pan.
Step 1 of 8: Preheat the air fryer to 160°C.
Step 2 of 8: In a bowl, mash the cooked pumpkin until you obtain a compact purée.
Step 3 of 8: Combine the ricotta with the pumpkin purée and mix well until you obtain a smooth mixture.
Step 4 of 8: Add the egg, maple syrup, and cinnamon (to taste) and mix well.
Step 5 of 8: Fold in the sifted cornstarch and mix until you obtain a smooth batter.
Step 6 of 8: Pour the mixture into a 12 cm pan, buttered or lined if necessary.
Step 7 of 8: Cook in the air fryer at 160°C for about 25 minutes, checking doneness with a skewer: it should come out clean or with a few moist crumbs.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk
Step 8 of 8: Let cool before unmolding and serving.
| Average values | Per serving101 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 479 kJ115 kcal | 473 kJ113 kcal |
| Fat | 5.44 g | 5.37 g |
| of which saturated fatty acids | 3.05 g | 3.01 g |
| Carbohydrates | 11.41 g | 11.27 g |
| of which sugars | 5.35 g | 5.28 g |
| Fibre | 0.19 g | 0.19 g |
| Protein | 5.59 g | 5.52 g |
| Salt | 0.05 g | 0.05 g |
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.
In gray: not detectedDetected
