Apple and Ricotta Cake with Mixed Nuts – Simple, Kind, Sicilian скачать в хорошем качестве

Apple and Ricotta Cake with Mixed Nuts – Simple, Kind, Sicilian

Apple and Ricotta Cake with Mixed Nuts – Simple, Kind, Sicilian To cook or bake something special, you do not need to spend a fortune. In our Norfolk village, people often leave boxes of apples by the roadside for anyone to take — a small act of generosity that reminds me how kindness still grows in simple places. I collected some of those free cooking apples and turned them into a comforting Apple and Ricotta Cake with Mixed Nuts. This cake brings together the freshness of apples, the warmth of cinnamon, and the fragrance of lemon zest, all lifted by the gentle creaminess of ricotta. It feels like a meeting between an apple cake and a ricotta cake — light but filling, rustic yet elegant, with a moist texture that makes each bite feel like autumn. The ricotta adds softness and balance. The cinnamon gives a quiet, autumn flavour.And the lemon zest and juice brighten everything beautifully. A true TortellinoTime recipe — honest, kind, and made with what you have. 🍎 Version 1 – Using Cooking Apples (as in the video) Serves: 10 Tin: 28–30 cm springform Oven: 160 °C fan / 180 °C conventional Ingredients 150 g blanched hazelnuts or almonds, or a mixture of both 9–10 medium cooking apples (about 1.2 kg after peeling and coring) 6 eggs, separated 200 g caster sugar, plus 1 tbsp for topping 250 g ricotta 210 g plain flour Juice of ½ lemon (about 1–2 tsp) 3 tbsp unsalted butter, melted, plus a little extra for greasing Pinch of ground cinnamon (optional) Finely grated zest of 1 lemon (optional) Method Prepare the tin and oven: Grease and flour the tin. Heat the oven to 160 °C fan / 180 °C conventional. Toast the nuts: Roughly chop and toast in a dry pan until golden and fragrant. Prepare the apples: Peel, core, and slice the apples. Toss with lemon juice to prevent browning. Make the batter: Beat egg yolks with sugar until pale. Add ricotta and mix until smooth. Add flour gradually. In a clean bowl, whisk egg whites to stiff peaks. Fold them gently into the batter with the nuts, cinnamon, and lemon zest. Assemble: Pour half the batter into the tin. Arrange half the apples on top. Add remaining batter and finish with the rest of the apples. Brush with melted butter and sprinkle with 1 tbsp sugar. Bake: 1 h 15 min – 1 h 30 min, until a skewer comes out clean. Rest: Cool before serving. The flavour deepens as it settles. 🍏 Version 2 – Using Eating Apples Eating apples are sweeter and less acidic, so adjust as follows: Reduce sugar to 170 g. Use the full juice of 1 lemon (about 2 tbsp). Everything else remains the same. The result is slightly lighter, more aromatic, and perfect if you have dessert apples at home. 🧡 A note from Tortellino Food tastes even better when it carries a story. This one began with a box of free apples on a rainy Norfolk road — and ended with a soft, nutty, fragrant cake shared with family. Watch next If you enjoyed this, you might also like: Soft Lemon Meatballs – Tender, Zesty, and Kid-Friendly Polpette:    • Soft Lemon Meatballs – Tender, Zesty, and ...   Marinated Eggplants in Olive Oil – A Sicilian Recipe from My Sicilian Mum:    • Marinated Eggplants in Olive Oil – A Sicil...   00:00 Kindness and free apples in the village 01:28 Preparing and cleaning the cooking apples 05:45 Toasting the mixed nuts 09:21 Making the ricotta batter 12:16 Layering the apples and assembling the cake 14:51 Baking, resting, and tasting the finished cake #appleandricottacake #tortellinotime #applecake #ricottacake #mixednuts #kindness #autumnrecipes #siciliancooking #italianbaking #cucinapovera #homebaking #norfolk #ricotta #applerecipe #italianfood #tortellino #homemadecake