Peach Ricotta Cake – Apricot Lane Farms

Ingredients

• ½ cup plus 1 1/2 tablespoons cold-pressed extra-virgin olive oil ½ cup plus 1 1/2 tablespoons cold-pressed extra-virgin olive oil
• 1 cup coconut sugar 1 cup coconut sugar
• 3 medium eggs 3 medium eggs
• 1 cup full fat ricotta cheese 1 cup full fat ricotta cheese
• 1 ¼ cup einkorn flour 1 ¼ cup einkorn flour
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• ¼ teaspoon ground allspice ¼ teaspoon ground allspice
• ⅛ teaspoon ground cloves ⅛ teaspoon ground cloves
• 1 teaspoon fine sea salt 1 teaspoon fine sea salt
• 2 medium peaches, pitted and cut into ¼-inch-thick slices 2 medium peaches, pitted and cut into ¼-inch-thick slices
• 1 tablespoon fresh lemon juice (1 medium lemon) 1 tablespoon fresh lemon juice (1 medium lemon)
• 1 tablespoon raw honey 1 tablespoon raw honey