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 & Ricotta Cake
Ingredients
- 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
- 2 cups blanched almond meal
- 2 organic apples , unpeeled and thinly sliced
Topping:
- 1/3 cup almonds , or pecans or walnuts
- 2 tbsp butter
- 2 tbsp maple syrup , or honey
For serving:
- 1 cup creme fraiche, cream or yoghurt
Instructions
- 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.
Options:
- 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.
