This gorgeous moist and light cake is both flourless, gluten free and refined-sugar free. It is charmingly rustic and a delightful crowd pleaser. Serve it with a dollop of creme fraiche, cream or thick yoghurt for the perfect afternoon tea.
The recipe is inspired by similar ones from the Gourmet Traveller and Epicurious websites.
Apple, Almond and Ricotta Cake
- 1/2 cup Butter , softened
- 1/2 cup Coconut Sugar
- 3 large Organic Eggs
- 1/2 cup Ricotta
- 1 Organic Orange , finely grated zest
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla , powder or essense
- 2 cups Almond Meal , blanched
- 2 Organic Apples , unpeeled and thinly sliced
- 1/3 cup Almonds , or pecans or walnuts
- 2 tbsp Butter
- 2 tbsp Maple Syrup , or rice syrup or honey
- 1 cup Creme Fraiche, Thick Cream or Yoghurt , optional
- Preheat oven to 170C.
- Lightly grease a 20-22cm springform cake tin with butter and then line the bottom and sides with baking paper.
- Beat the butter, coconut sugar, eggs, ricotta, orange zest, cinnamon and vanilla together until well combined, and then stir in the almond meal.
- Pour the cake mixture into the tin and then lay the apple slices over the top in a fan pattern.
- To make the topping, roughly chop the almonds and sprinkle them over the apples.
- Melt the butter and maple syrup together, then pour over the top of the cake.
- Bake for 1 hour or until cooked through. Test if it is done by inserting a skewer into the cake. If the top is browning too much during the cooking time cover with baking paper.
- Let the cake cool in the tin and serve with creme fraiche, cream or thick yoghurt on the side.
- Try pears or figs in place of apples.
- Replace the almond meal with ground hazelnuts and top with chopped hazelnuts.
- Use 2 tsp of ground ginger instead of the cinnamon and vanilla.