Raspberry Ricotta Gluten Free Breakfast Cake

INGREDIENTS

1 1/4 cups

all purpose gluten free flour

1/2 tsp

xanthan gum

1/4 cup

cornstarch (or try arrowroot or potato starch)

1/4 tsp

baking soda

1 1/2 tsp

baking powder

1/2 tsp

kosher salt

1/2 cup

granulated sugar

4 tbsp

unsalted butter, at room temperature

1 cup

ricotta cheese, at room temperature

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

1 tsp

pure vanilla extract

1 cup

fresh raspberries