Delicious served at brunch or afternoon tea with a good espresso. Serves 12.
1 slice wholemeal bread
650g fresh firm Ricotta cheese
¼ cup (60g) caster sugar
1 tsp vanilla extract
50g glace ginger pieces
50g dried apricots or pears, roughly chopped
3 eggs, separated
3 green apples, peeled & cut into thick wedges
2 tsp honey
2 tbs orange juice
Preheat the oven to 180C (160C 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.
Place the apples into a non stick frying pan with the butter and honey. Cook over a low heat for 5 minutes, tossing occasionally. Add orange juice and simmer until juice has nearly evaporated and the sauce is lightly syrupy.
* Do not over mix the egg whites. Keep them lightly whipped for a soft tender end result.
* Inclusions vary model to model.