½cupMonkfruit sweetener with erythritol,or pure organic cane sugar, or white or golden sugar,
½teaspoonpure vanilla extract
1cupricotta cheese,whole milk
1cupalmond flour,finely ground
2mediumnectarines,one finely diced, one thinly sliced
2teaspoonlemon juice,freshly squeezed, to toss with sliced nectarines to prevent browning
Preheat oven to 325°F. Cut a circle of parchment paper to fit in the bottom of an 8-inch round pan, or ilne an 8-inch square pan with parchment paper.
Measure the almond flour, coconut flour, cinnamon, baking powder and salt into a small bowl. Whisk to combine and remove any lumps (or use a sifter.)
In a large bowl or the bowl of a stand mixer, (or with a hand mixer) cream the butter, sweetener and vanilla extract until well combined. Add one egg and beat. Add the ricotta and beat.
Add ⅓ of the dry ingredients alternatively with an egg, repeating and finishing with the last egg. Dice one nectarine and gently stir it into the batter.
Spread the batter into the lined pan. Thinly slice the second nectarine and toss the slices with 2 teaspoons lemon juice to prevent them from browning. Arrange them on top in a spiral pattern. Scatter with flaked almonds.
Bake for 45 - 50 minutes or until cake tester comes out clean. Remove from the oven and let cool for 20 minutes. Loosen the edges with a knife, lay a cake rack over the pan, invert and remove the parchment paper. Invert back on to the first rack and let stand to cool completely.
Trim any slightly brown edges with a sharp knife, if desired. Slice into 8 to 10 pieces.
Top with whipped cream, coconut whip, or ice cream, if desired.
Store leftover cake tightly wrapped in an airtight container or freeze for up to 3 months.
Store this nectarine cake tightly wrapped at room temperature for a day or two. For longer storage, wrap and store in an airtight container in the freezer for up to 3 months.