A fantastic low calorie cake that is gluten-free and gorgeous.
Ingredients
- 500g low-fat Greek yoghurt
- 1 large Beurre Bosc pear
- 1 lemon, rind grated, juiced
- 650g fresh ricotta
- 80g organic panela sugar
- 2 1/2 tablespoons gluten-free cornflour
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon, plus extra, to sprinkle
- 3 eggs
Equipment
- Food-grade muslin cloth, 22cm (base measurement) springform cake pan
Method
- Step 1Place a fine sieve over a bowl and line the sieve with 2 layers of muslin. Place yoghurt in the centre. Enclose in muslin and twist to secure. Place in the fridge for 4 hours to drain.
- Step 2Preheat oven to 150C/130C fan forced. Grease base and side of a 22cm (base measurement) springform cake pan and line with baking paper. Halve the pear. Reserve 1 pear half. Peel, core and chop remaining half. Use a stick blender to process chopped pear and 2 tsp lemon juice in a jug until smooth.
- Step 3Process the ricotta, sugar, cornflour, vanilla, cinnamon, lemon rind, 1 tbs lemon juice, strained yoghurt and pear mixture in a food processor until smooth, scraping down sides occasionally. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan.
- Step 4Halve remaining pear. Remove core and discard. Thinly slice pear quarters into thin slices. Lightly brush with lemon juice to prevent discolouration. Top torta with pear slices, overlapping slightly in a circle. Bake for 45 minutes or until just set in centre. Turn off oven. Cool in oven, with door slightly ajar, for 20 minutes. Transfer pan to a wire rack to cool completely. Place in the fridge for 3 hours to chill. Sprinkle with extra cinnamon.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
711 kj
Energy
7g
Fat Total
4g
Saturated Fat
1g
Fibre
9g
Protein
16g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine
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