A delicious moist cake that is perfect to make for guests who drop in for a coffee or tea.
The recipe calls for Lievito Vanigliato but you can replace this with a combination of 1.5 teaspoons of baking powder and 1 teaspoon of vanilla extract.
| 500g | Smooth Ricotta |
| 4 | apples (granny smiths) |
| 2 tbspn | lemon juice |
| 1 tbspn | lemon zest (optional) |
| 500g | plain flour |
| 300g | sugar |
| 2 tbsp | Lievito Vanigliato (or combine 1.5 teaspoons baking powder + 1 teaspoon vanilla extract) |
| 1/2 tspn | cinnamon (optional) |
| 4 | eggs |
| 100ml | milk |
| 250g | unsalted butter (melted) |
| icing sugar, to serve |
| 1 | Preheat oven to 180C (160C fan-forced). Grease a bundt tin with butter and dust with flour. |
| 2 | Peel the apples & remove core. Chop into small cubes and place into a bowl. Add lemon juice (this prevents the apple from browning) and toss to combine. |
| 3 | In a separate bowl, combine flour, sugar and Lievito Vanigliato (or the alternative of combined baking powder & vanilla extract). If you like, you can also add some lemon zest and cinnamon for flavour. |
| 4 | Then stir through Smooth Ricotta, eggs, milk and butter. Mix with a wooden spoon until ingredients are combined well. Add chopped apples and stir through again. |
| 5 | Spoon mixture into bundt tin and bake for 30-40 minutes. |
| 6 | Remove from the oven and allow to cool slightly. Then turn out on a plate, dust with icing sugar. |
Related Products
Similar Recipes
