Flourless Nectarine Ricotta Cake Food

FLOURLESS NECTARINE RICOTTA CAKE

Steps:

• Preheat oven to 325°F. Cut a circle of parchment paper to fit in the bottom of an 8-inch round pan, or ilne an 8-inch square pan with parchment paper.
• Measure the almond flour, coconut flour, cinnamon, baking powder and salt into a small bowl. Whisk to combine and remove any lumps (or use a sifter.)
• In a large bowl or the bowl of a stand mixer, (or with a hand mixer) cream the butter, sweetener and vanilla extract until well combined. Add one egg and beat. Add the ricotta and beat.
• Add 1/3 of the dry ingredients alternatively with an egg, repeating and finishing with the last egg. Dice one nectarine and gently stir it into the batter.
• Spread the batter into the lined pan. Thinly slice the second nectarine and toss the slices with 2 teaspoons lemon juice to prevent them from browning. Arrange them on top in a spiral pattern. Scatter with flaked almonds.
• Bake for 45 - 50 minutes or until cake tester comes out clean. Remove from the oven and let cool for 20 minutes. Loosen the edges with a knife, lay a cake rack over the pan, invert and remove the parchment paper. Invert back on to the first rack and let stand to cool completely.
• Trim any slightly brown edges with a sharp knife, if desired. Slice into 8 to 10 pieces.
• Top with whipped cream, coconut whip, or ice cream, if desired.
• Store leftover cake tightly wrapped in an airtight container or freeze for up to 3 months.

NECTARINE, FIG AND RICOTTA CAKE

Steps:

• Remove pits from nectarines and cut into small pieces along with the figs. Sprinkle with lemon juice. Set aside.
• In a mixing bowl, use your fingers to combine flour, baking powder, sugar, sea salt, lemon zest, almonds, butter and vanilla. Scoop out one cup of batter and reserve in the fridge for the crumble.
• Use a hand mixer and slowly add eggs and cream to the rest of the batter, mixing until creamy.
• Pour ½ of the batter into the greased and lined with parchment paper 20 cm spring form pan and sprinkle ½ of the cut up fruits. Spread ½ of the ricotta.
• Pour remaining cake batter over the ricotta and then sprinkle over the remaining fruits and then the remaining ricotta cheese. Sprinkle the reserved crumble on top.
• Bake in the preheated oven at 190°C for about 1 hour 15 minutes, or until toothpick comes out clean.
• Remove from oven and allow to cool 15 mins in the pan before removing the outside ring of the spring form pan. Allow to cool completely before sprinkling with powdered sugar and garnishing with figs.