Delicious served at brunch or afternoon tea with a good espresso. This recipe uses the KitchenAid Platinum ExactSlice Food Processor.
Ingreadient:
- 1 slice wholemeal bread
- 650g fresh firm Ricotta cheese
- 1/4 cup (60g) caster sugar
- 1 tsp vanilla extract
- 50g glace ginger pieces
- 50g dried apricots or pears, roughly chopped
- 3 eggs, separated
- 50g currants
- 3 green apples, peeled & cut into thick wedges
- 50g butter
- 2 tsp honey
- 2 tbs orange juice
Direction:
- For best results use the KitchenAid Platinum ExactSlice Food Processor
- Preheat the oven to 180°C (160°C fan forced oven). Line the base of a 22cm spring form pan with baking paper then grease the base and sides well
- Fit the food processor with the work bowl and multipurpose blade. Add the bread to the work bowl, select speed 2 and mix 8 seconds or to fine breadcrumbs. Remove and set aside
- Add the ricotta, sugar, vanilla, ginger, dried apricots and egg yolks. Mix the ingredients on speed 1 until well combined (don't over mix)
- Using an egg whip, hand mixer or balloon whisk, beat the egg whites to soft peaks
- Add the currants, breadcrumbs and beaten egg whites to the ricotta mixture. Pulse for 10 seconds, or until just combined. Do not over mix
- Spread mixture into the prepared pan. Bake on the centre shelf of the oven for 45-50 minutes, or until just firm. Cool for 5 minutes before removing from the pan. Serve warm or at room temperature with the caramelised apples
