Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 40grams butter
- 2tablespoons icing sugar (to dust)
- 2 red apples, peeled, quartered, cored, finely diced
- 1/2teaspoons ground cinnamon
- 2 fresh butter cakes (450g each)
- 450grams fresh ricotta
- 1/3 cup double cream (to serve)
- 2 eggs, whisked
- 2tablespoons brown sugar
Nutrition per serving
5050kJ / 1200Cal
5050 Kilojoules or 1200 Calories
58% of daily energy intake*
Protein
25.0grams
Fat
61.2grams
Carbs
137grams
Sugars
82.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Melt butter in a frying pan over medium heat. Add sugar and cinnamon and stir well to combine. Add apple and cook, stirring, for 5 minutes or until softened and golden. Transfer to a bowl to cool.
Step 2 of 3
Grease four 11/2-cup capacity ramekins and line bases with baking paper. Using a serrated knife, trim crusts from cakes and discard. Slice cake lengthways into 1cm-thick slices. Cut 4 rounds to fit ramekin bases and place in ramekins. Line sides with cake slices, pressing and moulding to fit.
Step 3 of 3
Place ricotta in a bowl and whisk until smooth. Add egg and whisk until combined. Fold in apple. Spoon mixture into lined ramekins. Cut rounds from remaining cake to cover and press firmly into place. Place ramekins on an oven tray. Bake for 20 minutes or until firm to the touch. Stand for 10 minutes. Turn charlottes onto serving plates. Dust with icing sugar. Serve with cream.
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