- 600gr of Artigiana goat ricotta
- 300gr of sugar
- 100gr of raisins
- 200gr of toasted almond
- 200gr of apples
- 4 large eggs
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Whip the egg whites until stiff, add a pinch of fine salt and 150 grams of sugar. In the meantime, the almonds will have been toasted in the oven, after having peeled them. Once toasted, it is necessary to chop them grossly. At the same time peel the apples and cut them into dices. Then whip the ricotta with the yolks and 150 grams of sugar. The ricotta must be well drained and with no whey. Just buy it a few days before and keep it in the fridge to make it firm. As soon as the mixture becomes frothy and creamy, delicately add the chopped and crunchy toasted almonds, the well-dried diced apples and the raisins. To complete our recipe, butter a baking tray and pour the ricotta mixture. Bake in a hot oven at 180°C for about 40 minutes, until achieving a nice browning on the surface. Don't worry if it tends to darken a bit; it is the sugar that caramelizes. In any case, choose a pan with fairly high edges, because the cake will rise considerably during cooking. Once cooked, take it out of the oven and let it cool well in the pan, it will harden and lose some of its leavening.