La ricetta originale, da cui nascono le versioni Low Carb, Protein e Low Fat.
Tasty 4 Recipe Card™
Variante Original suggerita, da adattare partendo dalla ricetta base.
Time
35m
Servings
1 servings
Level
Facile
290 kcal
Calorie
30 g
Proteine
22 g
Carboidrati
8 g
Grassi
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Sign up free I already have an accountPreriscalda il forno a 175°C e rivesti uno stampo monoporzione con carta da forno.
In una ciotola, unisci la farina di mandorle, le proteine in polvere, il lievito, lo zenzero grattugiato, la scorza di limone e il sale.
In un'altra ciotola, sbatti l'uovo con l'eritritolo fino a ottenere un composto spumoso. Aggiungi lo yogurt greco e il latte di cocco, mescolando bene.
Combina gli ingredienti secchi con il composto di uovo, mescolando fino a ottenere un impasto omogeneo.
Versa il composto nello stampo e cuoci per 20-25 minuti, o fino a quando uno stecchino inserito al centro esce pulito.
Lascia raffreddare per 10 minuti nello stampo, poi sforma e gusta la torta tiepida o fredda.
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Food culture
Jamaican Ginger Protein Cake is a much-loved dish of Giamaicana cuisine, with roots in the tradition of Facile. It captures the comfort and generosity of a real home table.
On Tasty Table Diary the original always comes first. The modern versions are created to respect the spirit of the dish while adapting it to different needs.
Cooking tips
FAQ
Helpful answers before you choose your version.
Ginger is known for its anti-inflammatory and digestive properties, making the cake not only tasty but also beneficial.
Yes, you can use plain yogurt or a plant-based alternative such as creamy coconut milk.
Yes, by using almond flour, the cake is naturally gluten-free.
You can increase the amount of erythritol or add a sweetener of your choice.
Of course! The cake keeps well in the refrigerator for a few days.
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