Ingredients
Instructions
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1.
Preheat oven to 375 F and line bottom of 9-inch springform pan with parchment paper and grease the sides
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2.
Place rolled oats, 1/2 cup of coconut, almond flour and salt in food processor and blend until coarsely ground. Add 1 egg, 1/4 cup maple syrup and butter and blend
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3.
Transfer the mixture into prepared pan and using your fingers press the mixture over the bottom of the pan (not the sides) Bake for 10 minutes, then cool
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4.
Reduce oven heat to 350 F
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5.
Whisk together ricotta cheese, 3 egg yolks, remaining 1/4 cup maple syrup, tapioca starch, lemon zest, vanilla and remaining coconut
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6.
Whisk 3 egg whites on high speed until stiff peaks form. Gently fold third at a time of whites into the ricotta mixture until combined
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7.
Pour batter over the crust and bake for 40 - 45 minutes, until no longer jiggly and the top is golden brown. Cool on a wire rack for 30 minutes, it will slightly deflate in the center. Then run a knife around the edge of cake and release the sides. Cool the cake completely,
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8.
To make the berry compote, combine ingredients in a small saucepan. Cook over medium heat until the sauce starts to bubble. About 5 minutes. Remove from the heat and cool
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9.
To serve, pour compote over the cake. Optional toppings chopped nuts and shredded coconut
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