I am an amateur baker who also happens to be an emergency room physician. I entered this recipe in the Saltscapes comfort food category and won third place.
- Portion size 12 servings
- Credits : rmartel
MethodPreheat oven to 425 F. Spray 10 Springform Pan generously (assure tight fitting ring).
FILLING: In saucepan, to coarsely chopped apples, add ½ cup sugar (reserve 2 tbsp), spices, rum and 1 cup of sliced roasted almonds. Cook until apples are soft but not sauce and some of the liquid cooks off. Mix reserved sugar and 1-2 tablespoonfuls of flour, mix well. Add to thicken. Second tablespoon of flour can be added if liquid is present. Set aside.
BASE: Place 1 cup Flour, 1/3 cup Sugar, 1/3 cup Margarine, ½ tsp Cardamom (optional) base ingredients in bowl. Using pastry knife, mix together until small crumbs form. Lightly pat into bottom of pan and halfway up sides of greased springform pan. (HINT- place a plastic bag over hand to make pressing easier)Bake in prepared oven for 20 minutes, set aside. Using food processor, combine Ricotta Cheese,Vanilla,eggs,Sugar,15 ml flour, Lemon Juice. Mix until creamy. Spoon apple mixture onto filling. Sprinkle with reamining 240 ml of roasted almonds. - Bake at 425 degrees F for 15 minutes, reduce heat to 350 degrees F for an additional 30-40 minutes until golden brown and firm. Test with knife in centre. (Check at 15 minutes, cover with foil if browning too quickly). - Remove from oven, place on rack. - Heat apple jelly in microwave until bubbles form (approx 1 min on high) add ginger; mix well. Cool slightly, pour over warm cake while still in ring. Allow to set for 20 minutes before removing ring. Cool in pan for 30 minutes before removing ring. 12 Servings