Honey caramelised apples and olive oil give this cake it’s distinctive flavour. Perfect for afternoon tea and good served with vanilla ice cream. It also keeps very well.
Preheat your oven to 170℃ (340℉). Peel and core 4 apples and cut into wedges. In a large frying pan combine the apples with ½ a cup of honey. Cook over moderate heat until the apples are a little soft and the honey is a little darker. Set aside to cool.
In a large bowl whisk 3 eggs, 300g (10½ oz) of ricotta, 100g (3½ oz) of sour cream, ⅔ of a cup of olive oil, 225g (8 oz) of caster sugar and a teaspoon of orange blossom water. Beat in 350g (12⅓ oz) of self-raising flour. Arrange the apple pieces in the base of a lined 23cm cake tin, then spread the batter over them. Bake for between 40 and 60 minutes, until the cake tests clean. Allow to cool in the tin then invert onto a plate for serving.
*Adapted from a recipe by Fast Ed.
michelle picker cooks 