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Cinnamon, apple and ricotta cake

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Serve up this Cinnamon, apple and ricotta cake for an afternoon tea that’s out of this world. Fluffy, light and delicious, it’s set to be a hit with guests.

  • Serves12
  • Cook time1 hour
  • Prep time30 minutes
Cinnamon, apple and ricotta cake

Ingredients

  • 3 Granny Smith apples
  • 1 tbs honey
  • 1½ cups (225g) self-raising flour
  • ½ cup (60g) almond meal
  • 1 cup (220g) caster sugar
  • ½ cup (85g) cornmeal (polenta)
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 tsp finely grated orange rind
  • 125g butter, melted
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • ½ cup (125ml) milk
  • 500g fresh firm ricotta
  • 2 tbs brown sugar
  • Crème fraîche, to serve
  • Honey, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 160°C. Grease and line the base and side of a 20cm (base measurement) springform pan with baking paper.
  2. Step 2

    Thinly slice 2 of the apples crossways. Peel and core the remaining apple. Finely chop. Set aside. Arrange half the sliced apple over the base of the prepared pan. Drizzle with the honey.
  3. Step 3

    Combine the flour, almond meal, caster sugar, cornmeal, baking powder, half the cinnamon and half the orange rind in a large bowl. Add the chopped apple and stir to combine. Add the butter, egg, milk and half the ricotta and stir to combine.
  4. Step 4

    Combine the remaining cinnamon, orange rind and ricotta with the brown sugar in a small bowl.
  5. Step 5

    Spoon half the batter over the apple in the prepared pan. Smooth the surface. Arrange the remaining sliced apple over the batter. Spread the ricotta mixture over the apple and smooth the surface. Top with the remaining batter and smooth the surface. 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.
  6. Step 6

    Turn the cake onto a serving plate. Cut into wedges and serve with crème fraîche drizzled with extra honey.

    Cinnamon, apple and ricotta cake

    Cinnamon, apple and ricotta cake
    • Serves12
    • Cook time1 hour
    • Prep time30 minutes
    Ingredients
    • 3 Granny Smith apples
    • 1 tbs honey
    • 1½ cups (225g) self-raising flour
    • ½ cup (60g) almond meal
    • 1 cup (220g) caster sugar
    • ½ cup (85g) cornmeal (polenta)
    • 1 tsp baking powder
    • 2 tsp ground cinnamon
    • 2 tsp finely grated orange rind
    • 125g butter, melted
    • 2 Coles Australian Free Range Eggs, lightly whisked
    • ½ cup (125ml) milk
    • 500g fresh firm ricotta
    • 2 tbs brown sugar
    • Crème fraîche, to serve
    • Honey, extra, to serve
      Description

      Serve up this Cinnamon, apple and ricotta cake for an afternoon tea that’s out of this world. Fluffy, light and delicious, it’s set to be a hit with guests.

      Method
      1. Step 1

        Preheat oven to 160°C. Grease and line the base and side of a 20cm (base measurement) springform pan with baking paper.
      2. Step 2

        Thinly slice 2 of the apples crossways. Peel and core the remaining apple. Finely chop. Set aside. Arrange half the sliced apple over the base of the prepared pan. Drizzle with the honey.
      3. Step 3

        Combine the flour, almond meal, caster sugar, cornmeal, baking powder, half the cinnamon and half the orange rind in a large bowl. Add the chopped apple and stir to combine. Add the butter, egg, milk and half the ricotta and stir to combine.
      4. Step 4

        Combine the remaining cinnamon, orange rind and ricotta with the brown sugar in a small bowl.
      5. Step 5

        Spoon half the batter over the apple in the prepared pan. Smooth the surface. Arrange the remaining sliced apple over the batter. Spread the ricotta mixture over the apple and smooth the surface. Top with the remaining batter and smooth the surface. 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.
      6. Step 6

        Turn the cake onto a serving plate. Cut into wedges and serve with crème fraîche drizzled with extra honey.