Wonderfully delicious, simple and incredibly quick to prepare, this delicate ricotta and apple bake has the texture of the lightest cheese soufflé. Served warm and dusted with cinnamon, it’s hard to resist. The recipe can easily be adapted into a lighter version: replace the ricotta with low-fat curd cheese, swap the double cream for 100–150 g natural yoghurt, and use date syrup, agave syrup or another sweetener instead of sugar ;).
Many thanks to Ewa for the recipe :).
Ingredients for ricotta and apple bake:
- 250 g ricotta
- 100 ml double cream
- 2 large eggs, separated
- 2–3 tablespoons sugar
- 2 tablespoons vanilla custard powder (unsweetened), sifted
- 1–2 apples, depending on size, peeled and cut into thick half-moon slices
Place all the ingredients, except the egg whites and apples, into a bowl and whisk until smooth and combined. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cheese mixture. Transfer the mixture to a buttered baking dish (I used a 23 cm tart tin). Arrange the apple slices on top.
Bake at 190°C for approximately 20–30 minutes. The baking time depends on the size and depth of the dish. Smaller and deeper dishes will require a longer baking time. In my shallow tart tin, the bake was ready after approximately 20 minutes.
Dust generously with ground cinnamon and serve warm. It is equally delicious when chilled.
Enjoy!
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