Raspberry Breakfast Cake

1 ¼ cups ( 175 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)

½ teaspoon xanthan gum (omit if your blend already contains it)

¼ cup ( 36 g) cornstarch (or try arrowroot or potato starch)

¼ teaspoon baking soda

1 ½ teaspoons baking powder

½ teaspoon kosher salt

½ cup granulated sugar

4 tablespoons ( 56 g) unsalted butter at room temperature

1 cup ( 250 g) ricotta cheese at room temperature

3 ( 150 g (weighed out of shell)) eggs at room temperature, beaten

1 teaspoon pure vanilla extract

1 cup ( 125 g) fresh raspberries

Directions at glutenfreeonashoestring.com

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