Gluten Free Ricotta Cake

I will never forget so many years ago when I was first asked to make a gluten-free cake. I'm not going to lie; I was so intimidated. There were so many options for flour alternatives, and I had no idea what any of them were. What would the consistency be? Do I use them alone, or do I need to combine them? Not to mention how will it taste??? Over the years, I have had many friends who needed a gluten-free option, and I began experimenting with different products and methods. I have come to learn some times simple is better. I made this cake for a sweet friend and knew it needed to be shared. So yes, it's gluten-free, but it is truly just a perfect little cake.

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Ingredients:

1/2 cup Melted Butter

1/2 cup Sugar

1 cup Ricotta

2 Eggs

1 teaspoon Lemon Zest

1/2 cup Gluten Free Flour (I used bob red mill)

1 pinch of Salt

1tsp Baking powder

1/4 cup Almond Meal

1/4 cup Milk

2/3 cup Berries

Preheat the oven to 350.

In a bowl, add the melted butter, ricotta, and sugar and mix.

Slowly add the eggs one at a time, mixing in-between.

Using a microplane, zest lemon into a mixing bowl. 

In a separate bowl, add the dry ingredient and combine.

Slowly add the flower and the milk a little at a time, mixing in-between.

Pour batter into a butter baking dish ( I used a round tart pan, I like to be fancy. You could also use a 8x8 pan, no judgies)

I prefer to place the berries on the top, so the color really comes through.

Once those pretty berries are perfectly placed, put your beautiful creation in the oven and bake until golden brown. 20-25 minutes.

I like to top it with a light dusting of powdered sugar. This can be served on its own, with a dollop of whip cream or vanilla ice cream.

And by no means do you need to be GF to enjoy this.

Cheers Babes

XOXO