Gluten-Free Cherry Ricotta Cake

Makes one 9” round cake

Ingredients

1 1/2 cups gluten-free flour

2 tsps baking powder

3/4 tsp salt

3 eggs

1/2 tsp vanilla

1 tb lemon juice

1 1/2 cups ricotta cheese

1 cup sugar

1/2 cup butter, melted

1-1/2 cups of fresh pitted cherries

1-2 tbs powdered sugar (to finish)

1. Preheat the oven to 350F. Line a 9” round cake pan parchment paper, and spray with vegetable oil. Set aside.

2. In a large bowl, mix the flour, baking powder and salt. Set aside.

3. In a stand mixer or hand mixer, whisk the eggs in a large bowl for about 1 minute. Add the vanilla, lemon juice and ricotta cheese. Whisk for about 2-3 more minutes. Add the sugar and mix for 30 seconds.

4. Add the dry ingredients until well combined. Slowly add the butter and mix for about 30-50 seconds. Gently fold in about 3/4 of the cherries into the batter. Pour the batter into the cake pan and top it off with the rest of the cherries.

5. Bake for about 40 minutes, or until a toothpick comes out dry.

6. Let the cake cool completely before sprinkling the powdered sugar on top. Enjoy!