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Sugar-Free Ricotta and Apple Cake

A creamy, flourless Italian-style ricotta cake bound with almond flour, sweetened with xylitol and topped with thin slices of baked apple.

Prep
15 min
Cook
50 min
Resting
1 hr 30 min
Total
2 hr 35 min
Serves
1 cake (22 cm), 10 slices
DessertItalian

You will need 22 cm springform tin · Large mixing bowl · Electric whisk · Spatula · Fine sieve · Baking paper

Ingredients

Cake

For the tin and topping

Method

  1. Heat the oven to 160°C. Grease a 22 cm springform tin with the butter and dust it with 1 tbsp almond flour, or line the base with baking paper.

  2. Tip the ricotta into a large bowl and work it with a fork for a minute until soft and smooth.

  3. Add the eggs, 150 g xylitol, 100 g sifted almond flour, baking powder, milk, vanilla and salt. Beat with an electric whisk for 2 to 3 minutes until the batter is creamy and free of lumps.

  4. Pour the batter into the prepared tin and smooth the top with a spatula.

  5. Peel and core the apples, slice them thinly and fan the slices over the surface in overlapping rows, pressing them in very lightly.

  6. Bake for 45 to 50 minutes until golden and just set with a slight wobble in the centre. If the top browns too fast, cover loosely with foil for the last 15 minutes.

  7. Leave the cake to cool completely in the tin, about 1 hour, then chill for at least 30 minutes so it firms up and slices cleanly.

  8. Unclip the tin, slide the cake onto a plate and dust with the powdered xylitol just before cutting into 10 slices.

Tips

https://www.saffarazzi.com/food/recipes/flourless-ricotta-apple-cake/