Recipe by Love Food Story
:: INSTAGRAM ::
Prep :: 10 mins
Baking :: 55 mins
Ingredients
150g unsalted butter, chopped
1 cup brown sugar
1 vanilla bean, split lengthways and seeds scraped
2 eggs
150g smooth ricotta
1/2 cup quinoa flour
1 teaspoon gluten free baking powder
1/2 cup almond meal
100g raspberries
1 cup flaked almonds
Icing sugar, sifted for dusting
Method
Preheat the oven to 180 degrees. Grease and line a 20cm spring form cake tin.
Cream the butter, sugar and vanilla seeds with electric beater until pale and fluffy. Add the eggs, one at a time, beating well. On low speed, beat in the ricotta until combined.
Fold the quinoa flour, baking powder and almond meal into the wet mixture with a large spoon.
Spoon the batter into the prepared tin. Smooth the top and scatter on the berries and flaked almonds. Cover with foil and bake for 55 minutes or until a skewer inserted into the centre comes out clean.
Let cake cool in the tin for 15-20mins, then turn out onto a wire rack to cool completely.
Dust the top with icing sugar and serve.
Enjoy xx
