Ingredients:
|
100 g |
Authentic Foods Steve’s GF Cake Flour Blend |
|
1 tsp |
Baking Powder |
|
1/2 tsp |
Baking Soda |
|
1/4 tsp |
Salt |
|
86 g |
Unsalted Butter, softened |
|
140 g |
Granulated Sugar |
|
2 |
Large egg |
|
182 g |
Ricotta, room temperature |
|
3 |
Medium Lemons |
|
|
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|
Glaze for Berries: |
|
|
1 lemon |
Juiced |
|
1/3 cup |
Granulated Sugar |
|
1 Pint |
Fresh Blueberries |
|
1 Pint |
Fresh Raspberries |
Directions:
- Preheat oven to 375F (350 F Convection). Zest the 3 lemons into the sugar and mix.
- Juice one lemon and set aside for later use. Using a sharp paring knife, trim off the remaining peel off of 2 of the lemons. First, cut off the pointed ends of the lemon, so it can stand up on either side. Then, stand the lemon on it’s side and trim the remaining peel turning the lemon as you go. Cut the segments of pulp away from the pith and remove any seeds. Carefully, cut the pulp into 1/2 inch chunks and place in reserved lemon juice.
- In a bowl, whisk together, the Steve’s GF Cake Flour Blend, baking soda, baking powder, and salt.
- Using an electric stand mixer, outfitted with a whisk, cream the butter with the sugar/lemon zest mixture till the texture is light and fluffy. Then whisk in the eggs one at a time.
- Switch to the paddle, then fold in the ricotta, followed by the flour.
- Remove the bowl from the electric stand mixer, then fold in the lemon pulp and lemon juice using a spatula.
- Pour into a greased 9 inch cake pan lined with parchment paper and bake approximately 20-25 minutes. The cake will be a light golden brown and the center will be set when pressed.
- While the cake is cooling juice one lemon and whisk it together with 1/3 cup of granulated sugar. Toss with berries to macerate them.
- Unmold the cake, once it’s completely cooled, then top with the berries. Sprinkle with powdered sugar or add torn mint leaves and serve.
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