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Apple, Almond and Ricotta Cake

Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Baking, Dessert
Servings 10 people


  • 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

For serving:

  • 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.