APPLE & RICOTTA LOAF

SERVES 6- 8

125g butter, chopped, at room temperature ¾ cup brown sugar 2 eggs 2 tsp lemon zest 1¾ cups self-raising flour 1 tsp baking powder 400g can pie apples, mashed ½ cup fresh ricotta 1 apple, cored, thinly sliced Juice of ½ lemon 1 tbsp caster sugar Icing sugar, for dusting

1 Preheat oven to moderate, 180°C. Lightly grease and line a 12cm × 22cm loaf pan, allowing a 2cm overhang.

2 In a medium-sized bowl, using an electric mixer, beat the butter and sugar together until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the lemon zest.

3 Sift the flour and baking powder together. Lightly fold through creamed mixture with the apple and ricotta.

4 Spoon the mixture into the pan and smooth the surface. Top with apple slices. Brush with lemon juice and sprinkle with caster sugar.

5 Bake for 50-55 minutes until cooked when tested with a skewer. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with icing sugar and serve immediately or store in an airtight container and freeze until required.