Recipe: Summer Raspberry Cake

Ingredients

Preheat the oven to 325°F.
Prepare a 9-inch round cake pan with parchment paper and cooking spray.
In a stand mixer, beat oil and sugar until light and creamy.
Add egg yolks one at a time, then mix in ricotta, lemon zest and juice, and vanilla extract.
In a separate bowl, whisk together almond flour, cornmeal, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, beating on low until incorporated.
Whip egg whites until stiff peaks form, then fold into the batter gently.
Coat ¾ of the raspberries with cornstarch and fold into the batter.
Transfer batter to the prepared pan and smooth the top.
Bake for 40-50 minutes until the top is set and no longer shiny.
Let cool for at least 15 minutes, then transfer to a cake stand.
Slice and serve with whipped cream and remaining raspberries.

Servings

Calories

274

Total fat

16g

Total carbohydrates

28g

Total protein

Sodium

196mg

Cholesterol

81mg