Single-serving cakelet for a 12 cm pan, flourless, gluten-free and butter-free. Made with ricotta, cocoa and nectarine; cooked in the air fryer.
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Preheat the air fryer to 160°C.
In a bowl, work the ricotta with the sugar until you obtain a smooth cream.
Add the extra virgin olive oil and mix well.
Add the sifted unsweetened cocoa powder and incorporate it into the mixture.
Add the egg and mix until you obtain a homogeneous batter.
Pour the mixture into the lined or lightly oiled 12 cm pan.
Arrange the nectarine slices on the surface.
Cook in the air fryer at 160°C for 22 minutes.
Remove from the oven and let cool before unmolding. Store in the refrigerator and serve cold or at room temperature.
Air fryer
12 cm pan
Store in the refrigerator for 2-3 days in an airtight container
Gluten-free and butter-free recipe
Italia, Sicilia
| Energy (kcal) | 177.31 |
| Carbohydrates (g) | 8.11 |
| of which sugars (g) | 6.96 |
| Fat (g) | 12.45 |
| of which saturates (g) | 5.47 |
| Protein (g) | 8.07 |
| Fibre (g) | 1.86 |
| Salt (g) | 0.1 |
