Apple & ricotta upside-down cake

by Ed Halmagyi


  • 4 apples, cored and cut into wedges
  • ½ cup honey
  • 3 eggs
  • 400g ricotta
  • 160ml extra virgin olive oil
  • 225g caster sugar
  • ½ tsp orange blossom water
  • 350g self-raising flour
  • vanilla ice cream, to serve


1 Preheat oven to 170°C. Combine the apples and honey in a large frying pan over a moderate heat and cook for 5 minutes, tossing often, until the apples are softened and lightly translucent. Set aside to cool.
2 Whisk the eggs, ricotta, oil, sugar and orange blossom water in a large bowl, then beat in the flour. Arrange the apple pieces in the base of a lined 23cm cake tin, then spoon the batter over. Bake for 40 minutes, until a skewer can be inserted and removed cleanly, then set aside to cool in the tin. Invert, then serve warm with vanilla ice cream.