Apple, Ricotta & Pinenut Cake

 

No preamble here, sorry Goggle! Friends here is the Apple Cake I touted on Instagram as the Best Apple Cake Recipe.
This is a big claim, as my Apple & Rosemary Cake is very stiff competition.

If you like your cakes less sweet, this is hands down a winner. The apples and ricotta make a delicious custard like centre and the pine nuts on the top add the perfect crunch. I served it plain with icing sugar, although a dollop of creme fraiche wouldn’t go amiss.
It goes without saying, but for clarity I will mention that I used my favourite Pink Lady® Apples, which I recommend, alternatively any crunchy sweet apple will work, although I don’t recommend Granny Smith as they are too tart in this recipe, which as I mentioned is not overly sweet. I used store bought ricotta , kudos to you if you want to make your own, store bought is absolutely fine as long as its fresh ricotta and not a hard block.

Ok, I think that’s all you need to know, recipe below.

Happy Baking !

Love Taryne

APPLE, RICOTTA & PINENUT CAKE

Prep Time; 15 minutes 

Baking Time: 45 – 50 minutes 

Serves  8 – 10 

 INGREDIENTS 

  • 125g unsalted butter, softened
  • 125g raw brown sugar
  • 2 large fresh eggs ( preferable free range ) 
  • 250g fresh full-fat ricotta
  • 1 teaspoon vanilla extract or good quality essence
  • pinch of salt
  • finely grated zest of 2 large lemons
  • Juice of 1 lemon  lemon juice
  • 250g (1 2/3 cups) self-raising flour, sifted
  • 3–4 apples (500g in total), peeled, cored and cut into 1-2 cm pieces
  • 3- 4  tablespoons milk
  • 5 tablespoons pine nuts
  • icing sugar, for dusting

METHOD 

  • Pre-heat oven to 180C Grease and line a 20cm round springform cake tin with baking paper.
  • Place the apple pieces in a bowl with the lemon juice and zest
  • Cream the butter and sugar together in a stand mixer (or with an electric beater). Add eggs, one egg at a time and beat until pale and fluffy.
  • Add the ricotta, vanilla, salt and flour. Mix gently with a wooden spoon until just combined and flour is completely incorporated, alternating with a couple of tablespoons of milk to loosen the batter. Don’t over mix. Stir in the apples with the lemon juice and zest and add the rest  of milk.  If you feel the batter is very hard and not easy to mix, add a touch more milk.  (I used about 4 tablespoons).
  • Spoon the batter into the prepared cake tin and smooth the top.  Scatter pine nuts on top. Bake in the pre-heated oven for approximately 45 – 50  minutes until golden, risen and pulling away from the edge of the tin. Turn off the oven. Allow to rest in the oven for 5 minutes, it will sink slightly.
  • Remove from oven and cool completely. Lift out with the baking paper and place it on a cake serving plate. Dust liberally with icing sugar. Cut and serve with a dollop of creme fraiche.

adapted from Julia Busuttil Nishimura’s cookbook A Year Of Simple Family Food

Beautiful Pink Lady® Apples for Apple Cake


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