Name: Sicilian almond, apple and ricotta cake with pecans
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 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

Ingredients

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

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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