Recipe

Sicilian almond, apple and ricotta cake with pecans

With classic Mediterranean flavours this ricotta cake is hearty and wholesome; just crunch through that delicious tap layer of pecans to enjoy.

  • 45 mins cooking
  • Serves 8
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Ingredients

Sicilian almond, apple and ricotta cake with pecans
  • 3 free-range eggs
  • 1/2 cup melted coconut oil or butter
  • 1/2 cup coconut sugar or muscovado sugar
  • 1/2 cup ricotta
  • grated zest of 2 lemons
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 2 cup ground almonds
  • 2 teaspoon cinnamon
  • 2 apples, unpeeled, cored and cubed
  • 1/2 cup raisins or currants
  • 1 cup pecan nuts, crushed
Topping
  • 1 apple, finely sliced
  • 1/4 cup dried coconut
  • 1/4 cup coconut sugar or muscovado sugar

Method

Sicilian almond, apple and ricotta cake with pecans
  • 1
    Preheat the oven to 170°C and grease a 22cm springform cake tin.
  • 2
    In a food processor, add the eggs, coconut oil, sugar, ricotta, lemon zest, vanilla and baking soda. Process until smooth then add the remaining ingredients. Pulse until combined.
  • 3
    Pour into the prepared cake tin and top with the apple slices.
  • 4
    In a small bowl, combine the dried coconut and sugar. Sprinkle on top of the cake and bake in the oven for 45 minutes or until a skewer comes out clean when inserted.

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