Western Living Magazine
East Van Escape
Kitchen Infinity Atelier
Design Crush: A Sustainable, Stylish New HQ for Pyrrha in Vancouver
Recipe: The Perfect Blueberry Scones for Springtime
The Only Irish Coffee Recipe You’ll Ever Need
Protected: Recipe: The Ultimate Salted Chocolate Chip Cookies
I Had the Best Nap of My Life in an Anti-Gravity Pod
Editors’ Picks: The Best Trips We Took in 2022
Victoria Might Just Be the Perfect Pre-New Year’s Getaway
Trending Now: The Best New Furniture and Homewares for Spring
Sleep Tight, Whatever Your Size: This Mattress Company Embraces All Body Types
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Designers of the Year 2023: Meet the Architecture Judges
What It’s Like to Win a Designers of the Year Award
Submissions Now Open! Enter Western Living’s 2023 Designers of the Year Awards
A sweet and savoury dessert from Whitewater Cooks: Together Again by Shelley Adams.
Words by Shelley Adams.
Only a true Italian nonna could produce a cake with such a simple list of ingredients. It’s light and airy but also rich and flavourful. It would be delicious with some stewed rhubarb or fresh raspberries, or served for breakfast with a really good espresso.
9 tbsp unsalted butter, room temperature
1 cup plus 2 tbsp sugar
3 large eggs, room temperature
1¼ cups all-purpose flour
1 tbsp baking powder
¼ tsp salt
1 cup ricotta cheese
Zest of 1 lemon
1 apple, peeled and grated (about 1 cup)
Icing sugar for serving
Preheat oven to 400°F. Butter and flour a 9- or 10-inch springform pan.
Cream butter and sugar until light and fluffy using a hand mixer (about 5 to 8 minutes). Add eggs one at a time, mixing until just combined.
Fold in the flour, baking powder, salt, ricotta, lemon zest and apple. Scrape batter into the prepared pan and smooth with a spatula.
Bake for 30 to 35 minutes, until cake is golden brown and sides start to pull away from the pan. Cool in the pan on a wire rack for 10 minutes.
Turn cake out of pan and cool completely on the rack. Sift icing sugar over the top of the cake before serving. Serves 6.
MORE FROM WHITEWATER COOKS: Roasted Butternut Squash with Pumpkin Seed Spiced Butter
Excerpted from Whitewater Cooks: Together Again by Shelley Adams. Copyright © 2021. Reproduced by arrangement with the Publisher. All rights reserved.
Originally published March 14, 2022
Are you over 18 years of age?