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APPLE RICOTTA CAKE
Desserts

APPLE RICOTTA CAKE

APPLE RICOTTA CAKE

Tired of the same apple-based recipes year in, year out? Then make way for a new player: this cake! Thanks to the ricotta and olive oil, this is one of the moistiest cakes you'll ever have. Top it off with my friend Martin Picard's maple condensed milk and you'll want to make it part of your tradition.

Preparation 10 min
Cooking time 45 min
Portions 8-10

Ingredients

Preparation

  1. Preheat the oven to 350 °F. Spray a 9-inch cake pan with cooking spray.
  2. In a large bowl, toss together the apples, lemon zest, lemon juice and 2 tbsp of the brown sugar. Set aside.
  3. In another large bowl, beat together the eggs, olive oil, ricotta, flour, salt, the remaining brown sugar and baking powder. Combine well.
  4. Stir the apple mixture into the egg mixture and transfer to the prepared cake pan. Place on the middle rack of the oven and bake for 45 minutes, or until a toothpick comes out clean. 
  5. Invert the cake onto a cooling rack and glaze with the Martin Picard maple condensed milk. Allow the cake to cool completely before serving.
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