Soft, fragrant, sweet and light, the ricotta and apple plum-cake is perfect for breakfast, it is what I would like to eat every day, a slice of delicious goodness to start well my day.
This time my sister came up with the recipe. She adapted a recipe for a classic plum-cake found somewhere on Pinterest, this almost a year ago when one evening she wanted to bake a simple cake for breakfast. She had a couple of apples on hand and thought to slice them both to use in the recipe. Her plum-cake mold isn't that big, when she poured the batter and she started stuffing with apple slices, she realized she had more slices than batter. Between adding a slice and the other she munched a few slices, but then she decided to put them in all the available holes because she didn't want to eat them anymore and she didn't want to throw them away either. It turned out to be a super soft and moist plum-cake, full of soft and juicy slices.
A lost recipe
Too bad she has never written down her version of the recipe, time passed and it was difficult even to find the basic recipe she had adapted. Since then I have never found the time to try to replicate it, we thought we would never be able to get the same result again, it was so good and I remember that she divided it for the various members of the family so that everyone could taste this goodness. Well, after almost a year we tried again and we were not disappointed, this recipe is perfect, fool-proof.
The recipe from which we took inspiration included all purpose flour, rice flour, as well as being naturally gluten-free, is lighter and my sister, as well as me, likes to use potato starch because it makes the cakes softer. We also added ricotta because we love the flavor and yield in cooking and she remembers using it in her version as well.
Tips
When I bakeI always use the stand mixer for convenience but it is not necessary, my sister who is the author of this recipe used our mother's electric mixer from the 80s which never disappoints.
Always have a look at the oven, at some point you will have to cover the plum-cake with aluminum foil, otherwise the apple slices on the surface will burn.
I recommend heating the plum-cake slice in the microwave for a few seconds before enjoying it and, if you prefer, sprinkle a little powdered sugar on top.
Happy baking!
Recipe
Preparation time 20 minutes
Baking time 35-40 minutes
Servings one plum-cake mold
Gluten free
Ingredients
2 eggs
180 gr of sugar
250 gr of ricotta cheese
80 ml of milk
100 gr of potato starch
200 gr of rice flour
1 bag of baking powder
1 apple
Zest of 1 lemon
Powdered sugar q.s.
Method
1. With the help of a stand mixer, whip the eggs with the sugar and lemon zest. Add the ricotta and mix until smooth
2. Incorporate the flour and potato starch alternating them with the milk, mix to blend all the ingredients well. Lastly add the baking powder and mix again
3. Peel and cut the apple into thin slices. Line a plum-cake mold with baking paper, pour half of the mixture and insert the apple slices vertically, sinking them well into the batter. Pour in the second half and repeat with the remaining apple slices.
4. Bake at 160° in a convection oven for 1 hour, cover the surface with aluminum if necessary to prevent it from burning. Allow to cool and sprinkle with powdered sugar to taste
コメント