I live with a giant white cat named Bunny. Sometimes we call him Lord Bunny, or LB for short because it is very easy to feel like his minion, he’s so big, regal and we do his bidding. On Saturday we were shooting cake and eating cake in-between rain showers and brief bursts of sunshine in the backyard. We had this apple torte out, with a very dainty setting of teacups and pretty plates when LB jumped into the shot. He was so quick, with his whiskered face he claimed a piece of cake for himself. A piece of cake that was soft with apple, crumbled on the top and had a heart of cheese. A shame to lose it to Bunny, but oh well, he is a lord, he gets the cake. We get this photo of his grand white face.
apple and ricotta torte
(This recipe came from a friend of Sarah’s, Julia, who got it from a site for Alexandria Cheese. We’ve adapted it a little. It was a huge morning tea hit! There are three stages to the cake, but its worth the washing up.)
300g self raising flour
120g raw Caster sugar
1 large free-range egg
500g red apples peeled and sliced into bite size hunks
1 tbsp raw Caster sugar
1 vanilla bean halved
1 stick of cinnamon
3 free-range eggs
100g raw Caster sugar
zest of 1 lemon
Place self raising flour and butter in a bowl and work with your fingers until the mixture resembles sand. And sugar and egg until just combined and then place two thirds of the mixture in the base of a greased spring form tin. Spread two-thirds of the mixture into a greased spring form pan.
In a saucepan, cook apples with 1 tbsp of sugar the vanilla bean and cinnamon stick uncovered until soft but not sloppy, about ten minutes. Remove the cinnamon stick and vanilla bean and scrape the seeds from the bean. Return them to the apple mixture. (You can pop the left over pod in some caster sugar to make vanilla sugar!)
In a separate bowl, beat the eggs and 100g sugar until frothy. Add zest, ricotta cheese, semolina and stir gently with a wooden spoon until combined.
Strain excess liquid from apples and spread over the crumb base, then top with the cheese mixture. Sprinkle the remaining flour mixture over the cheese. Bake at 180C for approximately 1 hour. Turn off oven and allow torte to cool in oven for 10 minutes, remove and let cool. Sprinkle with icing sugar to serve.