Cinnamon cake with honey-ricotta topping

Another recipe for a great, healthy flourless cake - made of oats and almonds. This fit cinnamon cake with honey-ricotta topping will get you with its exceptional taste and last but not least its healthy composition. Its cinnamon flan is well complemented with a delicious honey topping made of ricotta and Greek yoghurt, that is rich in protein.

Healthy cinnamon cake is ideal for any holidays and celebrations, but also for weekend afternoon with coffee or tea. Already at first glance it looks irresistible and I must admit that it tastes even much better. I love this combination of cinnamon, almond, ricotta and honey and I believe that after tasting this cake you will love it too. In addition, the cake is nutritionally balanced and rich in vitamins and minerals. In flan, you can replace cane or coconut sugar with xylitol, which will also reduce the carbohydrate and calorie content in the cake.

Even beginners in healthy kitchen don't need to be afraid of this cinnamon cake, because it is very easy and quick to prepare. Certainly all your loved ones will enjoy it, whether they care for healthy eating or not. If you aren't a cinnamon fan, you can skip it and replace it with cocoa or vanilla extract. And you can also cut one piece of it for breakfast ;)

Instructions

1. In a blender, blend oats and almonds until flour.
2. Then add the baking powder, sweetener, cinnamon to the blender and blend again.
3. Finally, add remaining ingredients (except cranberries) and blend well.
4. Pour the dough into a greased cake mold (about 20 cm (7.9in) in diameter).
5. Bake the cake for 20-25 minutes at 175 degrees Celsius (347 degrees Fahrenheit) until the center of the cake is baked.
6. After baking, let it cool and then cut it into 2 or 3 parts.
7. In the bowl, mix ricotta with white Greek yogurt and 3 tablespoons of honey.
8. Taste, and if necessary, sweeten the icing with a spoon of honey.
9. Finally, spread the topping between the cake plates, sprinkle them with dried cranberries and spread the outside of the cake with the rest of the topping.
10. Place the cake in the refrigerator for at least 6 hours to make the topping solid and the cake to hold its shape.