Maple Apple Ricotta Cake
Honestly - this might hands down be the best non-chocolate cake we have ever had!
The perfect cake for the colder season, the Maple Apple Ricotta Cake embodies everything that has to do with cozy winters by the fireplace. Try it out - you won’t regret it!
Let’s remember over 7,500 varieties of apples are grown throughout the world and different apples have different seasons. We got our apples straight from a farm and mixed a bunch of sorts together.
Prep Time: 15 Minutes
Cooking Time. 45 Minutes
For the Apples:
Butter - 1 Tb Spoon
Apples - 4/5 Apples
Salt - A pinch
Maple Syrup - 120 ml
Cake
Butter - 2 Tb Spoons
Flour - 200 grams
Sugar - 100 grams
Baking Powder - 2 Tb Spoons
Salt - A pinch
Eggs - 3
Ricotta - 250 grams
Vanilla - either vanilla extract or vanilla powder 30 grams
Walnuts - 10/12 (you can also leave these out)
Preparation:
Start by peeling your apples and cutting them into slices and pre-heating the oven at 180 degrees so it’s ready for later.
Put 1 Tb Spoon of butter in a pan, wait until golden and throw in the sliced apples, let them cook in the butter for around 5 minutes before adding the maple syrup in. Let everything cook for around 2 minutes (don’t worry if it’s still a bit liquid) - put this aside for now.
Take out another small pan and heat 2 Tb Spoons of butter until golden - put aside as well.
Take a large bowl and mix the flour, sugar, baking powder and the pinch of salt with your hands.
In a separate bowl crack the 3 eggs and add the ricotta, vanilla extract, walnuts and butter we heated in the pan before and whisk everything together with a mixer.
Put all the ingredients from bowl 1 into bowl 2 (dry ingredients go into wet ingredients). Mix but not too much - it should just all incorporate together.
Take 2/3s of the cooked apples and maple syrup and add them to the mix - pour everything into a baking pan (that has been buttered before) and add the remaining apples on top as garnish (make sure you push them into the batter so they don’t stick out too much.
Bake for 45-50 minutes at 180 degrees and let cool for 10 minutes before enjoying - add some vanilla ice cream for that extra yum.
