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
- 1Preheat the oven to 170°C and grease a 22cm springform cake tin.
- 2In 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.
- 3Pour into the prepared cake tin and top with the apple slices.
- 4In 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.