1/2 cup almond meal
1 1/3 cup sorghum flour
1 cup cornmeal
2 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup turbinado sugar (+ 2 tablespoons to top)
1 cup almond milk, unsweetened
3/4 cup extra virgin coconut oil, melted and cooled
1 cup ricotta cheese, close to room temperature (not chilled)
1 teaspoon vanilla extract
4 eggs, separated
3/4 cup blueberries
Zest of 2 lemons
Confectioners sugar, to top

1. Preheat oven to 350 degrees.  In a large mixing bowl, whisk together first six ingredients (dry ingredients) until well combined.  In a separate mixing bowl, stir together almond milk, coconut oil, ricotta, vanilla & egg yolks. Set egg whites aside &HJ chill for 10 minutes.  Mix wet ingredients into the dry until combined well.  Stir in blueberries and lemon zest, then set aside.
2. Grease a 9 inch cast-iron or springform pan with coconut oil.  Add chilled egg whites into a stand mixer and whip on high speed for 1-2 minutes until fluffy with soft peaks.  Fold whipped egg whites, into the batter, adding a little at a time, making sure not to overmix.  
3. Add batter to your greased pan, top with 2 tablespoons raw sugar & bake for 45-55 minutes or until a toothpick entered into the center of the cake comes out clean.  Set aside to cool for 20-25 minutes before serving.  Top with confectioners sugar & serve!