This is a lovely
cake as the ricotta keeps the cake nice and moist and it has just enough lemon
flavour and apples to keep it special.
It is quick and
easy to whip up! If you’re a huge fan of the ever famous Italian Ricotta Torte,
then this cake version is right up your alley!
Actually, I had
posted this recipe a few months ago, because this simple cake
has never let me down. It’s become the cake I bake
(frequently) without needing a special reason. It is delicious on its own
and is equally good with vanilla ice cream or whipped cream.
This torte is best
served warm or at room temperature rather than chilled from the fridge. It can
also be a wonderful dessert for a picnic.
Ingredients
140g butter
200g brown
sugar
3 large eggs
160g flour
A pinch of salt
1 grated zest
of lemon
250g ricotta
1/2 tablespoon baking
powder
200g grated
Golden Delicious apples
Icing sugar (for
dusting)
Preparation
1) Heat oven to
175ºC.
2) Cream the
butter and sugar together until light and fluffy.
3) Whisk eggs
lightly and gradually add to the butter/sugar mixing on a light speed. Do this
gradually so you don’t curdle the mix.
4) Add the grated
lemon zest, grated apples, ricotta and baking powder, mix together with a hand
blender, followed by the sifted flour: don’t over beat.
5) Pour into
prepared mould, smooth the top and bake for about 45 mins on the third level of
the oven until golden.
6) Leave to cool
in tin for 30 minutes, turn out onto wire rack to continue cooling. Once cold,
dust with icing sugar and serve with a dollop of whipped cream or vanilla ice
cream.
Notes: This cake
needs slow cooking in a medium oven to ensure it cooks evenly as the batter is
a little bit moist. Do not open oven door prior to 45 minutes otherwise the
cake will sink!