INGREDIENTS:
- 3 eggs
- 50g brown sugar
- 80g coconut milk
- 70g ricotta
- 100 g grated coconut
- 100 g ground almonds
- 150 frozen or fresh raspberries
- 6g baking powder
- Vanilla extract
INSTRUCTIONS:
In a bowl, mix the eggs and sugar. Beat until the mixture whitens.
Adding coconut milk, ricotta, grated coconut, ground almonds, vanilla extract, also baking powder. Pour the mixture into a rectangular mold (about 10 x 20 cm) covered with coconut oil or parchment paper so that the cake does not stick to the mold.
Coveriing cake batter with raspberries also baking for 30 minutes at 175°C.