The very spongy cake without flour or yeast that prepared in the Italian convent of Santa Chiara

Desserts are one of the world’s greatest gastronomic delights. No matter the country you visit, everyone has authentic wonders that fall in love with the sweets and impress all those who say they are more from salty. The convents have been the origin of many of the desserts we consume daily thanks to the work of thousands of nuns who They make them with love and care.

Proof of this is the Delle Monache cakea typical plate of Italy whose origin dates back to 1300 in the convent of Santa Chiara. Located near the famous Tuscan city of Siena, this temple saw a cake made by nuns using eggs, flour, sugar and butter. But when using those ingredients, one of the sisters always fell ill, so they decided to try other things.

To avoid the health problems of their convent partner, the nuns decided to make a cake formed by beaten eggs, sugar, almond flour and ricota. It was a success since, probably his partner was celiac And this new dessert did not contain gluten. The one that today is one of the most famous desserts in Italy, the nun cake, is also a real delight that can prepare easily from home comfort.

The step by step

Ingredients:

• 250 grams of cow ricota.
• 125 grams of sugar.
• 130 grams of almond flour.
• 3 eggs.
• Lemon zest.
• Vanilla extract.
• 2 teaspoons of liquor to choose.
• Salt and icing sugar.

Elaboration:

1. We sift the ricota and leave it drain all night in the fridge to eliminate excess fluid.
2. In a bowl we beat the Eggs with the sugar To get a homogeneous and foamy mixture.
3. To this bowl we add the sieve ricota Little by little to integrate correctly.
4. We add almond flour, lemon zest and a little salt and Mix gently.
5. Once the ingredients have been integrated, add the vanilla extract and liquor and mix again.
6. Gate a butter mold and a little almond flour and pour the mixture inside.
7. Bake during 35-40 minutes at 170 degrees.
8. Once time has passed, get out of the oven, let cool, sprinkle with icing sugar To decorate and ready to enjoy.