30 September, 2015
APPLE PIE WITH RICOTTA, ALMONDS & PECAN NUTS
Conquer your fears! But in this case I should say: Conquer your culinary dislikes… by cooking or baking something you seriously detest: APPLE PIE it is for me.
Most people would kill for an apple pie. I just wanna run as fast and as far as I can to get away from it. It’s a weird dislike, I know.
Well, baking this cake didn’t cure my aversion but I made my friend Dorit happy for whom I baked the cake as a little birthday treat. Additionally I found a good use for the organic apples given to me by her a few days ago.
All cake lovers suffering from a gluten allergy will love this recipe. Simply because it is gluten free 🙂 I used no flour, just ricotta and nuts.
I don’t like raisins so I put cranberries in this cake. But of course raisins are fine, if you like them.
My friend loved the cake. I hope you do as well…and next time I might try a piece myself. I was not ready yet… 😉
INGREDIENTS:
3 eggs
80 gr melted coconut oil (or butter)
80 gr sugar
100 gr ricotta
1 pack of vanilla sugar (or a tbs vanilla extract)
grated zest of 1 lemon
1 teaspoon of baking soda
a pinch of cinnamon
120 gr ground almonds
100 gr ground pecan nuts
2 apples (peeled, cored and cubed)
small handful of crushed peacan nuts (or walnuts)
small handful of cranberries (or raisins)
Topping;
2 apples (unpeeled, quartered and cored)
1 tbs coconut flakes
1 tbs crown sugar
METHOD:
Preheat the oven to 170°C and grease a small springform cake tin.
Put eggs in a plastic bowl and add coconut oil, sugar, ricotta, lemon zest, vanilla sugar, cinnamon and baking soda.
Mix until all ingridients are smoothly combined.
Add grounded and crushed nuts as well as the cubed apples and mix thoroughly.
Pour mix in the greased springform cake tin and top with apple.
Sprinkle with coconut flakes and sugar.
Bake in the oven for about 45 minutes.
Enjoy!
Have a blonDISHious day,
Sabrina xxx
8 thoughts
Que rica tiene que estar. Tiene un aspecto maravilloso. Gracias de corazón por compartir todo.
Oöoohhhh lekker
It looks delicious! I’ll try to do it
Gosh Sabrina ! this is gorgoeus !!!! thanks 🙂
It looks good but…I don’t like Apple Pie. I love raw apples in fruit or veggie salads, but I cannot eat baked apples. They are so….dampish!! Bleahhh
On the other hand I find very very interesting all the rest. I love all the other ingrediends a lot! I have to think how to use this mixture to do a cake without apples….Do you have any suggestion? xxx
Ha! Another one that doesn’t like apple pie. So, I am not the only one. I like apples raw and sour (not the sweet and soft ones…YUCK). Apple compot I love. But baked apples? Not for me
You can use cherries, plums or even rhubarb instead. I will try different fruits myself.
If you do before me pls share your thoughts. xxx
Well, as I wrote on Twitter I made 3 different cakes using this wonderful mixture. In the first one I put chocolate drops instead of raisins (my daughter went to the shop and as she didn’t find cranberries and she doesn’t like raisins, she bought chocolate drops because as she says, with chocolate you are never wrong!!) The result is really good! Almonds and walnut + bitter chocolate match very well. In the second cake I put sour and crunchy peaches instead of apples and the result is fantastic! Peaches are not so dampish as apples once baked and bitter chocolate + sour peaches + sweet mixture are really sublime!! I don’t like cakes too sweet, but if you do, using sweet and ripe peaches the result will be sweeter. With some remaining dough I made 4 cookies. They are thin and chruncy and my daughter and husband eat them in a flash yesterday evening. Thank you very much Sabrina for this recipe without flour. I pass it immediatly to a friend who has gluten intolerance! Better, I’m going to share with her the cakes! (Cookies are already a sweet memory! )
Congratulations for the organic dishwasher! I have 3 and they are very efficient! xxx
I made this pie for no special reason, just to try it. So it was only my Mom and Dad, my boyfriend and me who ate it – but it was gone in less than 24 hours. I can say that my family goes nuts about this cake. 😉 It’s crunchy but soft at the same time. Must be the ricotta. I immediatly recommeded your recipe to two of my friends who both suffer from a gluten allergy. My favourite part is the cake edge btw.