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Pistachio Ricotta Loaf Cake (Gluten, Oil & Sugar Free) Place on Parchment paper on a round plate with frosting and chopped pistachio nuts on top. With slice cut from the loaf cake resting agains each other. Shown from above
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Pistachio Ricotta Loaf Cake (Vegetarian, Oil, Gluten & Sugar Free)

This is a lovely and tender cake that is easy to bake and perfect to serve all day round.
Course Dessert, Sweet Snack, Sweet Treat
Cuisine All around, Italian
Keyword Easy, Gluten-Free, No Added Sugar, Oil Free, Sugar Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12

Ingredients

  • 4 Eggs separated
  • 2 -2 1/2 dl Granulated sugar free sweetener
  • 1 1/2 dl Ricotta
  • 1/2 dl Greek yogurt (or more ricotta)
  • 1/2 dl Apple sauce
  • 1 tsp Lemon juice
  • 5-6 Stevia vanilla drops
  • 1 dl Pistachio butter
  • 3 dl Oat flour
  • 1 dl Corn flour
  • 2 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • A pinch of Salt
  • 1 1/2 - 2 dl Pistachio nuts roughly chopped

For the frosting

  • 1 dl Creme cheese
  • 1 dl Greek yogurt
  • 1/2-3/4 dl Sugar free powdered sugar
  • 10 Pistachio nuts finely chopped

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • Line or grease a loaf pan.
  • Separate the eggs into two separate bowls (making sure the bowl for the egg white is well cleaned).
  • Add sugar to the egg yolks and whisk until fluffy and turns pale. Take 3-4 minutes.
  • Add the ricotta, greek yogurt, apple sauce, lemon juice, stevia vanilla drops and pistachio butter. Whisk until incorporated and you have a smooth batter.
  • Combine oat flour, corn flour, baking powder and baking soda in a separate bowl. Add the dry ingredients little by little to the wet ingredients mixing gently inbetween.
  • Fold in chopped pistachio nuts.
  • Clean and dry your whisk well.
  • Add a pinch of to the egg whites and whisk the egg whites until white, fluffy, shiny and stiff peaks start to form.
  • Gently add 1/4 of the egg whites to the batter gently folding in. Then repeat with the remaining egg whites folding them in very gently just until combined.
  • Pour the batter to the prepared loaf pan, bake in the oven for 35-40 minutes, or until a toothpick comes out clean.
  • Remove from the oven, let it cool for 10-15 minutes. Then remove from the pan and let cool completely.
  • When the cake has cooled completely mix cream cheese, greek yogurt and powdered sugar until slightly fluffy and smooth. Spread over the cake and sprinkle with chopped pistachio nuts on top.