With the cooler weather well and truly upon me, it’s time to turn my focus to food that can warm me inside out. Thinking of creamy, moist, and healthy dessert in lockdown won’t stop me getting cosy!!! Take the challenge of creating a comfort dessert.
Let’s see what I have got in my fruit bowl, apples, banana, oranges, pears, kiwi fruits just to name a few. I can make with fruits I have a range of desserts, from creamy cheesecake to sensational sticky dates pudding, chocolate and fruits cake. Think it’s zest in show would be comforting dessert. From the zest to the juice, the beauty of citrus is I can use the whole fruit.
What do I have in my fridge that needed to be use up before expiring? Ricotta have been sitting in my fridge for months now. Best use it, oh no, sour cream is going to expire in 3 days. Got to use it with ricotta and adding zingy fruity flavour for cosy and comfort.
This challenge is using ricotta, sour cream, fruits, eggs, baking powder, sugar and cake flour. No butter or oil. Garnish with strawberry jam and a flower made from strawberry. My apple strawberry ricotta cake is delicious, moist, comforting, healthy to savour. I am delighted that it turned out beautiful too and thank you God for everything. Let’s bake!!!
4 large eggs
1 apple, slice thinly
125 g strawberries, pureed with enough water
1 orange zest
60 ml orange juice from 1 orange
290-330 g cake flour
250 g ricotta
200 g sour cream
180 g granulated sugar
1 1/2 Tsp baking powder
1 Tsp vanilla essence
pinch of salt
Preheat oven 180 degrees C. Spray oil on to 9 “ spring form pan and line with baking paper. Then line the apple slices all around the pan. Set aside.
Beat eggs, sugar, zest and salt until light frosty for about 7 minutes. Then add ricotta and sour cream continue beating till smooth. Add 290 g flour first, and baking powder.
Add strawberry puree, juice, vanilla, and mix to combined. At this stage if batter is running or watery. Add more flour, mix well till batter is the right consistency. Spoon batter over the top of apple slices. Smooth the top, gives a couple gentle knock on the bench top to release air bubbles. Bake for 45 minutes.
Skewer comes out clean. Switch off oven. Leave the cake in oven for 35 minutes. Then to rack cool completely. When it’s cool down transfer to a serving plate. Spreading strawberry jam and put strawberry flower. Serve with coffee, tea or dessert wine. Enjoy!!!!