Pistachio Ricotta Cake with Rose Syrup #glutenfree #glutenfreerecipes #glutenfreebaking

This cake has a nutty texture (not salty) that is beautifully moist and gentle to the palate. #glutenfree
 

Pistachio Ricotta Cake with Rose sugar Syrup

Ingredients:

250g Butter
1 cup Castor Sugar
5 Eggs separated
1.5 cups gluten-free Self Raising Flour
250g Ricotta Cheese
1 cup Pistachio Nuts - roasted and blended
1 teaspoon Baking Powder
1 teaspoon Ground Nutmeg
1/2 teaspoon Baking Soda

Method:

Beat butter and sugar still soft and smooth. 
Add egg yolks.
Add ricotta cheese.
In another bowl, beat egg white still hard and stiff.
Add 1/2 egg white into the butter mixture, stir well. 
Add all dry ingredients and ground nuts.
Add remaining half of egg white and mix gently.
Pour into cake tin lined with baking paper.
Bake at 180C for 20 min, reduce to 160C and bake for 30 min or till skewer comes out clean in the middle.
Serve with fresh cream or ice cream, rose sugar syrup and pistachio praline.

Rose Sugar Syrup:

Place 1 cup sugar + 1/2 cup water into saucepan.
Boil on medium heat. 
Add 1.5 teaspoon rose water at the end.

Tips:

The Pistachio Nuts can be replaced with Hazelnuts if you prefer.
If you are a sweet lover, you can pour extra rose syrup on cake when it still hot.
Can be served warm or cold. Can be warmed by placing a slice in microwave for 20 seconds before serving. 

Serve with Icecream, Rose Sugar Syrup and Pistachio Praline