Blueberry & Ricotta Skillet Cake

Blueberry & Ricotta Skillet Cake
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Category: desserts


Serves 6 - 8

1/2 cup almond meal
1 1/3 cup sorghum flour
1 cup cornmeal
2 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup turbinado sugar (+ 2 tablespoons to top)
1 cup almond milk, unsweetened
3/4 cup extra virgin coconut oil, melted and cooled
1 cup ricotta cheese, close to room temperature (not chilled)
1 teaspoon vanilla extract
4 eggs, separated
3/4 cup blueberries
Zest of 2 lemons
confectioner’s sugar, to top


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Added 6 years ago by:
Rami Madi Rami Madi
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1 person cheffed this recipe
Rami Madi
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