- Preparation time
- 10 mins
- Cooking time
- 20 mins
- Difficulty
- Easy
- Serves
- 10 people
- Meal course
- Baking
- Posted by
- Posted on
- October 3, 2014
4 large Eggs, separated
250gm fresh Ricotta
150 gm Coconut Sugar
3 Mandarins - zested and juiced
50gm Coconut Flour
2 tsp Gluten Free Baking Powder
30gm Moist Coconut Flakes
Ricotta Filling
250gm fresh Ricotta
50gm Coconut Sugar
1 Mandarin
1 tsp Vanilla extract
- Pre-heat your oven to 180c, and line two 20cm round cake tins with baking paper, set aside. Beat the egg whites until stiff peaks form and set aside. In another bowl, place the yolks, coconut sugar, Ricotta, Vanilla and the zest and juice of the 3 Mandarins. Beat well with electric beaters until smooth, then fold through the flour and baking powder.
- Once the flour is incorporated, fold in the egg whites gently (the mix is quite thick), then divide the mixture between the 2 tins, smoothing with a spatula. Sprinkle the coconut flakes evenly over the two cakes and bake for 15 - 20 minutes until a skewer comes out clean *** Please note: The cakes will be very soft and springy.
- Remove the cakes from the oven and leave to cool in the pans for 5 minutes before turning out and leaving to cool completely - the cakes are very thin, don't despair they don't rise much.
- To make the Ricotta filling, place all the ingredients into a bowl and beat for 3 minutes on high until smooth. Spread the filling over the top of one cake, and sandwich the other on top. Best if served immediately at room temperature, but it's still delicious the next day cold...if it lasts that long. Enjoy!!
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