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Apple and ricotta loaf

This moist loaf is divine served warm with a spread of butter or a drizzle of honey.
Apple and ricotta loafWoman's Day
8
15M
55M
1H 10M

Ingredients

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 12x22cm loaf pan with baking paper, allowing 2cm overhang.
2.In a medium bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in zest.
3.Sift flour and baking powder together. Lightly told flour through creamed mixture with apple and ricotta.
4.Spoon mixture into pan and smooth surface. Top with apple slices. Brush with juice and sprinkle with sugar.
5.Bake 50-55 minutes, until cooked when tested with a skewer. Cool in pan 10 minutes before transferring to a wire rack to cool completely. Dust with icing sugar. Serve with butter.

Store this loaf in an airtight container. It also freezes well.

Note

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