Ingredients
Scale
- Cooking spray or oil for pan
- 1 cup (148g) gluten-free flour (Bob's Red Mill Gluten Free 1-to-1 Baking Flour recommended) OR 1 cup (136g) regular all-purpose flour
- ½ cup (55g) almond flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon cinnamon
- 1 cup (210g) whole milk ricotta cheese
- 3 large eggs
- ¾ cup (155g) organic cane sugar (or regular granulated sugar)
- â…“ cup (70g) extra virgin olive oil
- 1 â…› teaspoons almond extract
- 2 cups frozen pitted sweet cherries
- 1 tablespoon turbinado or demerara sugar
- Whipped cream or vanilla ice cream (optional)
Instructions
- Preheat oven to 350ËšF (175ËšC) and grease a 9-inch cake pan.
- In a large bowl, whisk together gluten-free flour, almond flour, baking powder, salt, and cinnamon.
- In a separate bowl, whisk ricotta cheese, eggs, sugar, olive oil, and almond extract until smooth.
- Combine wet and dry ingredients, folding to mix, and then add 1 ½ cups of cherries.
- Pour batter into the prepared pan, top with remaining cherries and sprinkle with turbinado sugar.
- Bake for 45-50 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 15-20 minutes, then remove from the pan and cool completely before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use high-quality ricotta for the best texture.
Accurately measure the flour to ensure the right consistency.
Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 240
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg