Friday, 4 November 2011

APPLE AND RICOTTA CAKE



Ingredients:

200 g self-raising flour  
250 g Ricotta cheese
180 g sugar
3 eggs
600 g apples  ( I used Royal Gala apples)
50 g butter
1/2 glass milk


Preheat the oven to 180C.
Peel the apples, remove the core and cut them into small pieces; one and a half apple have to be cut into thin slices as they will be put on top of the cake.

Melt the butter in the microwave for about 30 seconds.

Beat the egg whites until stiff.

Beat together the egg yolks and sugar for about three minutes until thick and pale, then add the melted butter.

Add the Ricotta cheese and the milk and mix gently, then add the flour.

Add the apple pieces and mix with a wooden spoon. Finally add the egg whites. Mix well again.

Spoon the cake mixture into a 26cm spring-form cake tin and put the apple slices on the top. Sprinkle some Demerara sugar and a bit of melted butter on the top and bake  in the oven for about 40 minutes, or until a skewer comes out clean when pushed into the centre of the cake.



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