Apple Ricotta Cake With A Hint Of Honey (Gluten-Free)

🧂 Ingredients

• 1 cup almond meal

  95 grams
• 1 cup gluten-free flour

  125 g
• 2 teaspoons baking powder
• 1/4 tsp salt
• 1/2 cup honey

  about 125 grams, you can use less for even more subtle sweetness
• 2 large apples

  large or 3 smaller ones
• 1/2 lemon

  juice of
• 2 eggs

  large
• 1 teaspoon vanilla extract
• 1/2 cup butter

  unsalted, cut into cubes, about 120 grams, melted
• 1/2 cup ricotta cheese

  about 120 grams
• 1 tbsp honey

  extra for drizzle

Instructions

• 1 Preheat oven & prepare cake pan. Preheat oven to 180 C (350 F) standard / 160 C
  (320 F) fan-forced. Grease and line a 9-inch or 8-inch round springform cake pan
  with baking or parchment paper. I usually grease the bottom and sides liberally
  with butter but only line the bottom of the springform pan.
• 2 Prepare butter. Cut the butter into large cubes and add to a bowl. Melt in a
  microwave on high for 1 minute (cover with a lid) OR you can do this on a
  stovetop. Only get it warm enough to melt most of the butter, then let it stand
  off the heat for the remaining butter to melt. Set aside to cool down slightly
  before mixing in with other ingredients.
• 3 Prepare apples. Peel two large apples and cut them into quarters, remove the
  core. Cut one and half apples into cubes and cut the remaining half of the apple
  into thin wedges for the top of the cake. Drizzle the juice of 1/2 lemon over
  the cubes in a bowl and toss through. Drizzle a little over the wedges as well.
  Set aside.
• 4 Mix dry ingredients. In a large mixing bowl, add flour, almond meal, baking
  powder, and salt. Mix through breaking up any lumps.
• 5 Mix wet ingredients.In a separate bowl, add eggs, melted butter, honey and
  vanilla. Whisk briefly just to break up the egg yolks and incorporate the
  ingredients.
• 6 Combine cake batter. Add wet ingredients to dry ingredients and gently mix with
  a wooden spoon until combined – but be careful not to over-mix. Then add the
  chopped apples and ricotta and fold through gently.
• 7 Transfer batter to cake pan. Once ricotta and apple are added (which are cold),
  the batter will stiffen slightly. Don't worry, everything will melt and settle
  inside the pan once baking! Spoon this thick batter into the prepared cake pan
  and spread evenly with a spoon. Drizzle the top of the cake with a little more
  honey and gently press the apple wedges into the top of the cake.
• 8 Bake cake. Place the cake into the preheated oven, middle shelf, for about 40
  minutes. Remove from the oven and use a bamboo skewer to check if the cake is
  done. Insert it in the middle part of the cake and if it comes down clean, it's
  done. Remember, the cake will continue to cook slightly while cooling down out
  of the oven.
• 9 Cool cake. Leave the cake in the pan to cool down for at least 15-20 minutes
  before removing. I know it's tempting to get into it while it's warm but you
  need to give it a chance to settle, so to speak.

Nutrition Info