This is a real winner, easy to make, gluten free but doesn’t taste like cardboard (bakers experimenting with gluten free will know what i mean) and even better with a fruit compote. As cake goes its a pretty good option, low sugar, nuts and eggs and no wheat intolerance issues!
9 oz ricotta
4 eggs separated
9 oz almond flour
4 oz coconut palm sugar
Zest of a lime
1/2 tsp almond essence
3oz toasted almonds
Oven at 150
Grease and line a 9″ spring form.
Beat the ricotta, egg yolks, essence, sugar and lime zest together.
Stir in the almond flour until incorporated
Whisk the egg whites until they form soft peaks
Fold into the mixture gently
Tip into your tin and sprinkle over the almonds
Bake for about 50 minutes until centre is firm and skewer comes out clean
Leave in the tin until cool
Serve with the blueberry compote below.
4 oz washed blueberries
4 tbsp water
tip blueberries into a pot and add the water
turn the heat to medium and stir from time to time until the berries have softened and the water has been absorbed