Ricotta Cake

Ingredients

• 130 g (2/3 cup) sugar

• 140 g (1/2 cup) butter

• zest of one lemon

• 3 eggs

• 115 g (1/2 cup) all purpose flour

• 55 g (1/2 cup) almond flour (or have 170 g or 3/4 cup total of just all purpose flour)

• pinch of salt

• 2 1/2 tsp baking powder

• 250 g (1 cup) ricotta

Preheat oven to 350 deg Fahrenheit. Butter a 9x5” loaf tin.

Beat the sugar, butter, zest, and rum until the sugar dissolves. Add eggs one at a time.

Mix together the flours, salt, and baking powder in a separate bowl. Slowly add to the butter mixture. Mix and add the ricotta until smooth and combined.

Pour the dough into the loaf tin and cover with the fruit.

Bake until a skewer inserted into the middle of the loaf comes out clean, about 1 hour.

Serve with berry compote and whipped cream.