Serves 6 <br /> <br />Ingredients <br />9 Tbsp (135 mL) unsalted butter, at room temperature <br />1 cup plus 2 Tbsp (280 mL) sugar3 large eggs <br />1 cup (250 mL) fresh ricottaZest of 1 lemon <br />1 apple, peeled and grated1 1/4 cup (590 mL) all-purpose flour 1 Tbsp (15 mL) baking powder <br />Icing sugar for serving <br /> <br />Method: <br /> <br />Preheat the oven to 400ºF (200ºC) <br />Butter and flour a 10-inch spring form pan. <br />Cream together butter and sugar until light and fluffy. <br />Beat in the eggs one at a time. <br />Beat in the ricotta, lemon zest, and apple. <br />Combine the flour and baking powder. <br />Combine wet and dry mixtures. <br />Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes. <br />Cool in the pan on a wire rack for 10 minutes. <br />Turn the cake out of the pan and cool completely on the rack. <br />Dust with icing sugar just before serving.
