Ingredients

The following ingredients have 10 Servings
  • cooking spray or soft butter, for the pan
  • ¾ cup (80 g) GF oat flour
  • ½ cup (80 g) sweet white rice flour
  • ½ cup plus 3 tablespoons (70 g) blanched almond flour
  • 3 tablespoons (30 g) potato starch (I think tapioca starch would work too)
  • ½ cup (100 g) packed organic light or dark brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 3 tablespoons (40 g) cold unsalted butter, cubed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • grated zest of ½ large lemon
  • 2 tablespoons milk of your choice
  • 1 large egg, separated
  • ¼ cup (50 g) organic granulated sugar (decrease to 2 tablespoons if your jam is very sweet)
  • 1 teaspoon vanilla extract
  • zest from ½ large lemon
  • 12 ounces (about 1 ½ cups, 340 g) whole milk ricotta cheese (I prefer Bellwether Farms basket dipped ricotta)
  • big pinch salt
  • 1 ¼ cups cherry or berry jam, or another jam that you love the flavor of
  • a handful of sliced almonds, for garnish

Instruction