2cupsfresh berries (raspberriesstrawberries, blueberries or a mixture)
1tablespoonhoney,for drizzling on berries
Instructions
Heat oven to 350°F. Cut a circle of parchment paper to fit in the bottom of a 9-inch flan pan with removable bottom OR a 9 - inch springform pan. Grease the sides with coconut oil or butter.
You will need 3 bowls, 1 large and 2 medium.
Separate the eggs, and put the whites in a medium bowl and the yolks in a large bowl.
In a large bowl, beat the egg yolks, lemon zest and 2 Tablespoons sugar.
In a medium bowl, combine the almond flour and baking powder.
Add the almond flour mixture to the egg yolk mixture and beat until smooth.
In another medium bowl, beat the egg whites until frothy. Add the cream of tartar and salt and continue beating, Add 2 Tablespoons sugar, one spoonful at a time until soft peaks form.
Gently fold the beaten egg whites into the batter, ½ cup at a time. It will seem like it won't combine, but as you add more it will come together and result in a light, airy batter. *If this just won't come together, just beat it with an electric mixer. It won't be quite as airy, but it will still be good!
Carefully scoop the batter into the springform pan, smoothing the top. Bake at 350°F for 17 minutes. Remove from oven and let cool completely in the pan. Run a knife around the edge to loosen before removing the bottom of the flan pan or releasing the spring from the springform pan.
Meanwhile, stir ricotta cheese with maple syrup or honey.
Place the flan on a serving plate and spread with ricotta mixture. Arrange berries on top and drizzle with honey. Chill if not serving immediately.