 Welcome to my kitchen. Today I'd love to show you how to make a very simple ricotta cake. It's the fastest cake you'll ever make. It tastes a little bit like a cheesecake and it's full of calcium. It's got some protein in it, so it's a really healthy alternative when your children feel like a quick dessert. My sister taught me how to make this, so thanks Kenya. That's what big sisters are for. And it's really simple, so let's get started. So what we're going to do is we're going to crack three eggs into our mixer. I spilled. I spilled, I know. Better to be real than to be perfect. It's okay to make a mess when you're cooking, right? We're going to crack our eggs on a flat surface so that we try not to get contact between the inside of the egg and the outside of the egg, if possible. Apparently eggs can sometimes have salmonello on the outside, so better to crack them on a flat surface. I recently learned. Okay, here we go. There, we've got our three eggs in there. Now, the next thing we're going to do is add a little bit of sugar. It's quite a low sugar cake, this one, because it's only got about a half a cup of sugar in it for the whole cake. What I'm going to do first is just blend up the eggs and the sugar. We're going to stop that. What's this called? Do you know what this is? Can you say ricotta? This is ricotta. Ricotta cheese has a lot of calcium in it. It's got protein, and if it's a choice between, you know, a store-bought cake and something like this, this is so much better for children, and I think it's tastier. It's kind of like a cheesecake. It's got a bit of a lemony taste to it. Delicious. And these guys love it. Okay, we're going to blend the ricotta in there with the egg and sugar mixture. And now, Milani? It's yellow. Yeah, it's yellow. You're right. Are you ready to help me add this? Yeah. Okay, ready? Slowly. Cap it? Cap it? Okay. What? We just added some gluten-free baking mix. It's just a natural mix of rice flowers and a little bit of a raising agent. We have one child who can't have any gluten, so we make all of our desserts gluten-free. So we've blended this up. It's a nice batter now for the ricotta cake. And all we have to do is add a little bit of fresh lemon juice. Right? Is that exciting to watch? Yeah. Good. We're going to add this too. These are gluten-free graham cracker crumbs. You can either crush some graham crackers or you can buy them as crumbs. And we've just greased a kind of a pie dish, a glass pie dish. This is going to make my crust. That's it. I'm going to sprinkle some of these on the bottom. If you like a thick crust, you can sprinkle more. And if you like a thinner crust, you can sprinkle less. I'm just going to use about that much. And then we're going to just nudge it around. Okay. Now that is our crust. And all we have to do now, we're going to pour our ricotta batter on top of those breadcrumbs. And it's going to bake into our crust. I make this cake when I'm in a rush and I need something nice to serve for tea or for dessert. And it's a very healthy option. You can even put a slice in a lunchbox and the children will feel so treated. That is the fastest cake ever. Now we're going to go put it in the oven. Okay, so our ricotta cake has come out of the oven. Ideally you want to let it cool to room temperature or even chill it in the fridge and then it'll taste more like a cheesecake. But I have a hungry child down the stairs who's been waiting for this cake. So I don't think we're going to be able to wait that long. The way in which we know that it's cooked is when it starts to get a little bit golden brown on the outside. So I'm just going to cut into this, even though it's not quite fully cooled yet. And we'll let it cool on the plate. When the customers are waiting, you have to deliver. Okay. And a little piece for me. I'll go call him. What do you say? Good? Thumbs up. Two thumbs up. So there you have it. We have a happy customer. I'm Maya. Thanks for joining me. Hope to see you again soon.