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10 Italian Homemade Cakes (Gluten-Free, GMO-Free, Natural Sugars)

Italian Chef with Italian Cakes

Yields: 10 individual cakes

Prep time: 45 minutes

Cook time: 25-35 minutes per cake (depending on type)

Nutritional Information (per cake, average, may vary based on specific ingredients):

* Calories: 250-350

* Carbohydrates: 20-30g (Net carbs: 15-25g, depending on flour and sweetener)

* Protein: 5-8g

* Fat: 15-25g

Important Note: These values are estimates. Use a nutritional calculator for precise values based on your specific ingredient brands and quantities.

Ingredients:

Base Cake Batter (for all cakes):

* 2 cups Almond Flour (blanched, finely ground)

* ½ cup Coconut Flour

* 1 tsp Baking Powder (gluten-free, GMO-free)

* ½ tsp Baking Soda

* ¼ tsp Sea Salt

* ½ cup Unsalted Butter, softened (or coconut oil for dairy-free)

* ½ cup Honey or Maple Syrup (adjust to taste)

* 4 Large Eggs, room temperature

* 1 tsp Vanilla Extract (GMO-free)

* ½ cup Unsweetened Almond Milk (or other non-dairy milk)

Cake Variations & Additional Ingredients:

1. Ricotta & Pear Cake: 1 cup Ricotta Cheese (full-fat, GMO-free), 1 Pear (diced), ½ tsp Cinnamon

2. Apple & Almond Cake: 1 Apple (diced), ½ cup Almonds (slivered), ¼ tsp Almond Extract

3. Lemon & Poppy Seed Cake: Zest of 2 Lemons, 2 tbsp Poppy Seeds, 2 tbsp Lemon Juice

4. Chocolate Chip Cake: ½ cup Dark Chocolate Chips (at least 70% cacao, GMO-free)

5. Orange & Olive Oil Cake: Zest of 1 Orange, ¼ cup Extra Virgin Olive Oil, 2 tbsp Orange Juice

6. Fig & Walnut Cake: ½ cup Dried Figs (chopped), ½ cup Walnuts (chopped)

7. Strawberry & Cream Cheese Cake: 1 cup Strawberries (diced), 4 oz Cream Cheese (softened, full-fat, GMO-free)

8. Hazelnut & Chocolate Cake: ½ cup Hazelnuts (toasted, chopped), 2 tbsp Cocoa Powder (unsweetened, GMO-free)

9. Pistachio & Rosewater Cake: ¼ cup Pistachios (shelled, chopped), 1 tsp Rosewater

10. Amaretti Cake: ½ cup Almond Flour (extra, for topping), 2 tbsp Amaretto Liqueur (optional), 10 Amaretti Cookies (crumbled)

Instructions:

1. Prepare the Base Cake Batter:

a. Preheat oven to 350°F (175°C). Grease and flour (using almond flour) ten individual cake molds or a muffin tin.

b. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.

c. In a separate bowl, cream together softened butter (or coconut oil) and honey/maple syrup until light and fluffy.

d. Beat in eggs one at a time, then stir in vanilla extract.

e. Gradually add the dry ingredients to the wet ingredients, alternating with almond milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

2. Prepare Cake Variations:

a. Divide the base cake batter evenly into ten portions.

b. In separate bowls, gently fold the additional ingredients for each cake variation into one portion of the base cake batter.

* Ricotta & Pear Cake: Fold in ricotta, diced pear, and cinnamon.

* Apple & Almond Cake: Fold in diced apple, slivered almonds, and almond extract.

* Lemon & Poppy Seed Cake: Fold in lemon zest, poppy seeds, and lemon juice.

* Chocolate Chip Cake: Fold in dark chocolate chips.

* Orange & Olive Oil Cake: Fold in orange zest, olive oil, and orange juice.

* Fig & Walnut Cake: Fold in chopped figs and walnuts.

* Strawberry & Cream Cheesecake: Gently fold in diced strawberries and softened cream cheese.

* Hazelnut & Chocolate Cake: Fold in chopped hazelnuts and cocoa powder.

* Pistachio & Rosewater Cake: Fold in chopped pistachios and rosewater.

* Amaretti Cake: Mix Amaretto liqueur (if using) into batter. Combine extra almond flour and crumbled Amaretti cookies for topping.

3. Bake the Cakes:

a. Spoon each cake batter variation into the prepared cake molds or muffin tin.

b. For the Amaretti Cake, sprinkle the almond flour/Amaretti topping evenly over the batter.

c. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven and the size of the molds.

4. Cool and Serve:

a. Let the cakes cool in the molds for 10 minutes before transferring them to a wire rack to cool completely.

b. Dust with powdered erythritol or a drizzle of honey/maple syrup before serving (optional).

Serving Suggestions:

* Serve warm or at room temperature.

* Pair with a dollop of whipped coconut cream (dairy-free) or Greek yogurt.

* Serve with a side of fresh berries.

* Enjoy with a cup of coffee or tea.

* For a more decadent dessert, drizzle with melted dark chocolate.

Enjoy your delicious and healthy Italian homemade cakes! Remember to check and make sure the ingredients are GMO-free and gluten-free.

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