Apple, Almond and Ricotta Cake
, finely grated zest
, powder or essense
, unpeeled and thinly sliced
, or pecans or walnuts
, or rice syrup or honey
Creme Fraiche, Thick Cream or Yoghurt
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.