- 1/3 cup sunflower oil
- 2/3 cup light agave
- 1 cup part-skim ricotta cheese
- zest of 1 lime
- 2 eggs
- 1 1/2 cups Pamela’s baking mix
- 6-7 ripe plums, rinsed, halved (or quartered, your choice) and pitted
Plumtastic!
As a tiny sense of autumn crisps itself into the air here in Los Angeles, I scrounged up a few end-of-season plums over the weekend and made a cake that, well, takes the cake. If I do say so myself. Which I do. :)
Gluten-Free September Cake With Ricotta & Plums
Pre-heat the oven to 350 and turn on tunes. My parents were in town over the weekend, and my dad was on the phone for much of it, so THAT soothing sound notwithstanding, I sang Earth Wind & Fire’s “September” while mixing up the batter. Of course.