Spelt, apple and ricotta cake

SERVES 8

125g butter, melted and cooled, plus extra for greasing

1 large (200g) royal gala, pink lady or golden delicious apple

1 tablespoon lemon juice

1 tablespoon caster sugar

1½ cups (240g) wholegrain, stoneground, fresh spelt flour

3 teaspoons baking powder

1 cup (220g) raw sugar

2 eggs, at room temperature

½ cup (125ml) milk

1 teaspoon vanilla extract

RICOTTA FILLING

250g fresh ricotta, drained grated zest of 1 lemon

1 tablespoon caster sugar

2 egg yolks

CRUMBLE TOPPING

½ cup (80g) wholegrain, stoneground, fresh spelt flour

50g chilled butter, chopped

½ cup (110g) firmly packed brown sugar

1 Preheat the oven to 160°C. Grease a 20cm springform cake pan with melted butter and line the base with baking paper. 2 RICOTTA FILLING Mix the ricotta, lemon zest, caster sugar and egg yolks in a bowl until well combined. Cover and place in the fridge.

3 CRUMBLE TOPPING Rub the spelt flour and butter together with your fingertips until it resembles coarse breadcrumbs. Stir in the brown sugar. Place in the fridge.

4 Peel, core and quarter the apple. Cut into thin slices and toss in a bowl with the lemon juice and caster sugar until evenly combined.

5 Sift the spelt flour and baking powder into a large bowl. Stir in the raw sugar. Whisk together the melted butter, eggs, and milk and vanilla. Pour into the dry ingredients. Mix until just combined.

6 Pour the batter into the cake tin. Drain the sliced apple and arrange on top of the batter. Spread the Ricotta Filling over the top to cover the apple, then sprinkle evenly with the Crumble Topping.

7 Bake for 60-65 minutes, until it is golden and cooked through when tested with a skewer. Leave on a wire rack to cool. Serve with whipped cream.