After spending the summer in Croatia, I am finally finding my way back to regular life. Croatia inspired and rejuvenated my soul in so many ways. The experience opened my eyes to possibilities, adventure and new ways to create my delicious food.
After not traveling for two + years we were grateful to be out and seeing the world. The third evening in Split I remember looking around the table and feeling an unbelievable amount of gratitude. I was so appreciative of the fact that I was in another country and surrounded by my extended family again; it felt like a warm blanket on a chilly autumn evening.
I decided to make Split Croatia my home base so that I could personally experience the easy going lifestyle. Even though I am Croatian, I was struck by the cultural differences from my day to day life back in North America. Witnessing the people visit the market in search of the best ingredients, to embracing every moment spent at the cafe as an opportunity to connect and slow down; helped me see the importance of infusing my days with simple pleasures. Like a coffee break and cake. I present to you my Lemon Ricotta cake inspired by the Adriatic coast and the people living there. My Mother gave me her original recipe from her PITA od Sira but I added my lowcarb gluten free twist.
Enjoy the simple pleasure of slowing down, eating a slice of cake, and love your life.
Ingredients
2 1/2 cups almond flour
1/4 cup coconut flour
1 cup ricotta cheese
1/2 cup monk fruit
1/4 cup of softened butter
1/4 cup lemon juice
4 teaspoons lemon zest
3 whole eggs
1 egg yolk
1/2 teaspoon vanilla extract
2 teaspoons baking power
INSTRUCTIONS
Preheat oven to 375 F, and grease your 9 inch springform pan.
DRY INGREDIENTS-Add almond flour and coconut flou, baking powder and pinch of salt into mixing bowl. Whisk until combined and set aside.
WET INGREDIENTS- In a separate mixing bowl add int he ricotta cheese, butter, eggs, yolk, vanilla extract, monk fruit sweetener , lemon juice, and lemon rind. Using a mixer, confine the wet ingredients until combined.
Pour the batter in a 9 inch springform pan and smooth out using another spoon.
Bake for 40 minutes .
Optional top with powerdered sweetener and toasted almond slices.