This slice looks so exotic, I would expect to find it in a wonderful market stall somewhere obscure.  It tastes absolutely fantastic and it can serve up to 20 people, all that is missing is a dollop of cream!  

Ingredients

• 140g SlimSweet™ Monk Fruit sweetener                                                              
• 180g almond meal                                                                                          
• 100g fine polenta
• 3 tsp gluten free baking powder
• 240g fresh firm ricotta
• 2 x 50g eggs
• ½ cup (125ml) lightly flavoured extra virgin olive oil
• 2 tsp finely grated lemon rind
• 2 tsp pure vanilla extract
• 200g fresh blueberries

Whipped Ricotta

• 240g fresh firm ricotta
• 2 tbsps milk
• 2 tbsps  SlimSweet™ Monk Fruit sweetener
• 1 tsp pure vanilla extract

Method

1. Preheat the oven to 180°C (160° C FF).  Grease a 20 x 30cm slice pan and line the sides and base with baking paper.
2. Reserve 2 tbsp (20g) of the SlimSweet™ Monk Fruit sweetener for the topping.  In a large bowl, combine remaining Monk Fruit with the almond meal, polenta and baking powder.
3. Whisk ricotta, eggs, oil, lemon rind and vanilla until smooth.  Stir into the dry ingredients until just combined.  Pour the mix into the prepared pan.  Scatter with blueberries and sprinkle with reserved SlimSweet™ Monk Fruit sweetener.
4. Bake for 1 hour or until a skewer inserted into the centre comes out clean or with just a few crumbs on it.  When the cake has cooked, remove from the oven and leave sitting in the pan to cool for about 10 minutes.  Transfer your cake, top side up, onto a wire rack to cool completely.

Whipped Ricotta

1. Using a processor, blend all ingredients until smooth and creamy.
2. Serve your slice cut into portions of your choice, topped with the whipped ricotta mix.

Tip

This is a great cake to cut and freeze as individual slices. Perfect to take to work for morning tea or after a game of tennis !!