Ingredients
Apple and Walnut section
- 1 Large apple, peeled, cored and then sliced into 3mm thick circles
- 2 Medium apples, peeled, cored and diced into small cubes
- 60 grams Walnuts, crushed into pieces
- 1 teaspoon Coconut sugar
- 1 teaspoon melted butter
For the Cake
- 350 grams Ricotta, get fresh firm ricotta
- 125 grams Self Raising Flour
- 75 grams Coconut sugar
- 75 grams sugar
- 60 grams raw almonds
- 100 grams butter, melted, *See note
- 100 grams cream
- 100 grams Milk
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2 large eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Step 1: Preheat oven to 160C. Grease and line the base and side of a 20cm (base measurement) springform pan with baking paper.
Step 2: Grease the base of the tin with some melted butter, sprinkle a teaspoon of brown sugar over the base. Arrange the sliced apple over the base of the prepared pan in a circular over lapping pattern. Set aside.
Step 3: Keep crushed walnuts and chopped apples in a big bowl. You will be tipping the batter into this bowl and incorporating the apples and walnuts at a later stage.
Step 4: Put the coconut sugar and white sugar along with the raw almonds in the TM bowl and process till fine; speed 5 time 5 seconds. Scrape down the bowl and repeat process till mixture is fine.
Step 5: Add the flour, cinnamon, baking powder, melted butter, eggs, milk, cream, vanilla extract and the ricotta. Process 20 seconds speed 7. Scrape down the sides of the TM bowl and repeat again till a batter like consistency is achieved.
Step 6: Turn batter out into the bowl with the chopped apples and walnuts and fold them into the mixture till combined.
Step 7: Spread the batter over the apple and smooth the surface. Bang the tin on the bench to remove air pockets. Bake for 1 hour 20 mins or until a bamboo skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
Step 8: Turn the cake onto a serving plate. Cut into wedges and serve.
Preparing the baking tin and apples
Using the TM bowl for the cake
Assembling and baking the cake
Tip
I have used a mix of coconut sugar and white sugar, however if you so want you could use just all plain sugar.
I prefer keeping the butter melted and then incorporated in the TM bowl however if you wish you could first grind the almond and sugar mixture, remove it to the side, then melt the butter in the TM bowl, add then proceed by adding all other ingredients.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
svuks: hi there so sorry I did not reply before - I only just saw your comment and THANK YOU!
YUM a delicious cake. I will definitely be making this again. Thanks for sharing.