Ricotta and saffron cake, you’ve never tried such a soft dessert. Only 125 calories!

When you decide to go on a diet, if you don’t want to give up any kind of dessert, you need to look for a recipe that allows you to commit a small sin of gluttony without feeling guilty. And, without a shadow of a doubt, light ricotta and saffron cake is definitely the best choice to option for. Because it has a caloric intake of just 125 kcal, which won’t make you gain weight.

Moreover, since it does not contain flour, yeast, oil or butter, it is also excellent for those who suffer from certain food intolerances, especially gluten intolerance. But you must try it, because it is so delicious that it literally leaves young and old speechless. With the first bite, you will experience a taste sensation that will leave your taste buds in raptures.

Certainly, its intoxicating aroma will entice you just enough to urge you to try it. You don’t need to be a pastry chef to make it, because anyone can try it. There’s nothing complicated about it, and it won’t even take too much time.

Ricotta and Saffron Cake Recipe, a unique delicacy

Hiit workout

Prep time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Servings: Makes 8 servings
Calories: 125 per person


450g light ricotta
100g stevia sweetener (or 200g regular or cane sugar)
40 g potato starch
4 eggs
2 teaspoons saffron
1 grated organic lemon zest


  1. Separate the yolks from the whites, add a little salt to the latter and beat carefully until stiff.
  2. Pour the stevia sweetener into the bowl with the egg yolks and mix, taking care to work everything in until you get a light-colored mixture with a frothy consistency.
  3. Now add the lemon zest and the saffron, mix (you can choose between the whisk and the mixer) and, without stopping, add the ricotta, then use a spatula to gently fold in the cornstarch and the egg whites, taking care not to break them up.
  4. Once this is done, line a round 20 cm diameter pan with greaseproof paper and pour in the dough.
    Bake in a hot oven at 170°C for 40 minutes.
  5. When the cake is ready, leave it to cool, remove it from the pan, sprinkle it with icing sugar if you like and serve it.

You can watch the video recipe for the Ricotta and Saffron Cake!

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