Fructose friendly cake with orange and ricotta<\/strong>
\n*please note: I developed this recipe before I went gluten-free, so it does contain wheat<\/p>\n1 1\/2 sticks of butter at room temperature
\n1 1\/2 cups of all-purpose flour
\n2 1\/2 teaspoons of baking powder
\na \u2028pinch of salt<\/p>\n
1 1\/2 cups of whole-milk ricotta cheese,
\n1 1\/2 cups of powdered dextrose,
\n3 large eggs
\n1 teaspoon of pure vanilla extract
\nzest of one organic orange
\n1 tablespoon of Cointreau (you can use amaretto instead if you like)<\/p>\n
Preheat the oven to 350\u00baF. Grease baking pan with butter (grease it very well). In a medium bowl, combine the flour, baking powder and salt.\u00a0In a large mixing bowl, using a mixer, beat butter, ricotta and powdered dextrose until light and fluffy. Add vanilla, then eggs one at a time. Add zest and Cointreau until combined. Slowly add the dry ingredients, until everything is well combined, but prevent over mixing the batter. The batter will be quite thick.<\/p>\n
Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, about 30-35 minutes (about 20-25 minutes for the muffins). Let it cool in the pan for 10 minutes, then transfer to a rack to cool off completely.<\/p>","protected":false},"excerpt":{"rendered":"
Today is our 12th day here in Istanbul. Because our language course did not start yet, it still feels like being on vacation. We get up late, stroll from cafe to cafe, sit in the sun, do some sightseeing here and there while try to immerse ourselves in this fascinating culture. Since arriving in Istanbul, the only thing I actually “cooked” for myself was a salad. The rest of the time we have been going out for breakfasts, lunches and dinners (usually skipping one or the other). The food you get at restaurants (called “restoran” or “lokanta”) here is just too good and we love to discover and taste all the new dishes and flavors. And, so far I’m doing pretty well with the Turkish food. It looks like the Turkish cuisine is much easier to handle when suffering from fructose malabsorption compared to the German cuisine. I haven’t experienced extreme stomach pain or other symptoms here yet. Knock on wood.<\/p>\n
However, after eleven days I\u2019m starting to miss cooking and baking at home. Not because I miss pasta dishes or other foods I used to cook in Berlin, but simply for the sake of cooking. As we have yet to find a flat of our own and are still staying with good friends, who are being the best hosts ever, it probably will take a few more weeks until I pick up cooking regularly at home again.<\/p>\n
That’s why today I’m sharing a recipe for a really nice tea cake with you, which I made two days before leaving for Istanbul. \u2026<\/p>\n
\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013\u2013<\/p>\n
Heute ist der 12. Tag in Istanbul. Unser Sprachkurs hat noch nicht begonnen und daher f\u00fchlt sich alles noch ein bisschen wie Urlaub an. Wir stellen uns morgens keinen Wecker, bummeln von Caf\u00e9 zu Caf\u00e9, sitzen in der Sonne, machen sporadisch Sightseeing und versuchen nach und nach in diese spannende Kultur einzutauchen. Hinzu kommt, dass ich seit meiner Ankunft erst einmal selbst “gekocht”, genauer gesagt, mir einen Salat geschnippelt habe. Ansonsten waren wir immer, egal ob zum Fr\u00fchst\u00fcck, Mittag- und Abendessen, in einem der zahlreichen Caf\u00e9s, “lokantas” oder “restorans”, wobei wir gelegentlich die eine oder andere Mahlzeit \u00fcbersprungen haben. Das Essen hier ist viel zu lecker und es gibt immer wieder neue Variationen und Geschm\u00e4cker zu entdecken, was es einem nicht gerade leichter macht Zuhause zu kochen. Das Beste daran, bisher kommt mein Magen erstaunlich gut mit dem t\u00fcrkischen Essen zurecht. Wesentlich besser als mit dem Essen was man in Berlin in den meisten Restaurants bekommt sogar. Soweit keinerlei b\u00f6se Magenschmerzen oder andere Probleme.<\/p>\n
Und dennoch, so langsam fang ich an meine Koch- und Backstunden zu missen. Nicht weil mir das “deutsche” Essen fehlt, sondern das Kochen an sich. Da wir aber noch keine eigene Wohnung haben und zur Zeit noch bei Freunden untergekommen sind, die die gro\u00dfartigsten Gastgeber \u00fcberhaupt sind, wird es wohl noch etwas dauern bis ich wieder regelm\u00e4\u00dfig in der K\u00fcche stehe.<\/p>\n
Daher hab ich heute ein Kuchenrezept f\u00fcr euch, das ich zwei Tage vor Abflug ausprobiert habe. Fragt mich nicht, was mich da geritten und statt zum Packen an die Koffer in die K\u00fcche getrieben hat. Vielleicht brauchte ich eine Art vor-auswanderliches Stressventil, vielleicht wollte ich auch einfach nur die Vorratskammer weiter lernen. Man wei\u00df es nicht genau.<\/p>\n
Auf jeden Fall bin ich froh, dass ich diesem Orangen-Ricotta-Kuchen eine Chance gegeben habe. Eine ganze Packung Ricotta plus Abrieb einer Orange gleich unfassbar saftiger und aromatischer Kuchen. \u2026<\/p>\n","protected":false},"author":1,"featured_media":1298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[3,145],"tags":[14,30,43,154,44,45,46,48,153],"_links":{"self":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/posts\/330"}],"collection":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/comments?post=330"}],"version-history":[{"count":0,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/posts\/330\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/media\/1298"}],"wp:attachment":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/media?parent=330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/categories?post=330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/tags?post=330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Fructose](\"https:\/\/fructopia.de\/wp-content\/uploads\/2013\/02\/fructose-free-cake-orange-ricotta-1024x738.jpg\")
Today is our 12th day here in Istanbul. Because our language course did not start yet, it still feels like being on vacation. We get up late, stroll from cafe to cafe, sit in the sun, do some sightseeing here and there while try to immerse ourselves in this fascinating culture. Since arriving in Istanbul, the only thing I actually “cooked” for myself was a salad. The rest of the time we have been going out for breakfasts, lunches and dinners (usually skipping one or the other). The food you get at restaurants (called “restoran” or “lokanta”) here is just too good and we love to discover and taste all the new dishes and flavors. And, so far I’m doing pretty well with the Turkish food. It looks like the Turkish cuisine is much easier to handle when suffering from fructose malabsorption compared to the German cuisine. I haven’t experienced extreme stomach pain or other symptoms here yet. Knock on wood.<\/p>\n![\"Fructose](\"https:\/\/fructopia.de\/wp-content\/uploads\/2013\/02\/fructose-frei-kuchen-orange-ricotta-1024x675.jpg\")
<\/p>\n