Food_Heaven_-_November_2019

28 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM

Blackberry

ricotta cake

MAKES 1

200g (7oz) self-raising flour

200g (7oz) sugar

a pinch of sea salt

Almond apple cake

MAKES 1

350g (12oz) Jonagold apples,

peeled, cored and cubed

200g (7oz) butter, at room

temperature

200g (7oz) sugar

3 large free-range eggs

1 or 2 drops of pure bitter almond

extract

grated zest of 1 lemon

200g (7oz) plain flour

2 tsp baking powder

a pinch of sea salt

100g (3½oz) almond flour

50g (1¾oz) blanched almonds

1 Cook the apple cubes in a saucepan with

a splash of water for 15 minutes, stirring

now and then. Let the compote cool.

2 Preheat the oven to 180°C/Gas Mark

4. Butter a 22-24cm (8½-9½in)
   springform tin.
   3 Cream the butter and sugar until
   fluffy. Add the eggs one by one. Whisk
   in the almond extract and lemon zest.
   Sif t the flour, baking powder and salt
   over the butter mixture, then fold in the
   almond flour with a spatula.
   4 Spread half of the bat ter onto the
   bottom of the springform tin. Distribute
   the apple compote on top and use 2 wet
   spoons to scoop the remaining batter
   onto the compote. It doesn’t have to be
   perfectly even. The oven will fix it later.
   Sprinkle with the blanched almonds.
   5 Bake for 45-50 minutes, until golden
   brown. Remove the tin after 5 minutes
   and leave the cake to cool slightly on a
   wire rack before slicing it.

The recipes on

pages 27-28 are

taken from Home

Made in the Oven

by Yvette van Boven,

out 15th October.

Published by

Abrams (£18.99).

Photography by

Yvette van Boven.

4 free-range eggs

250ml (9fl oz) ricotta

1 tsp vanilla extract

grated zest of ½ a lemon

100g (3½oz) butter, melted

350g (12oz) blackberries

1 Preheat the oven to 180°C/Gas Mark

4. Grease a 22-24cm (8½-9½in)
   springform tin and line the bottom with
   a circle of parchment paper cut to fit.
   Grease the parchment as well.
   2 Combine the flour, sugar and salt.
   Beat the eggs with the ricotta, vanilla
   and lemon zest. Lastly, beat in the
   melted butter.
   3 Fold in the flour mixture and stir to
   make a smooth batter.
   4 Arrange the blackberries over the
   bot tom of the springform tin. Spoon the
   batter on top and smooth with the back
   of a wet spoon.
   5 Bake the cake for about 35 minutes,
   until nicely done. Let it cool slightly on
   a wire rack, then turn out onto a platter,
   remove the parchment and serve.