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Photo of Ricotta, apple and almond cake by WW

Ricotta, apple and almond cake

Total Time
1 hr 5 min
20 min
35 min
Give your cheesecake a gourmet touch with hints of apple and almond



3 medium, separated

Caster sugar

½ cup(s), (110g)

Fresh lemon rind

2 tsp, finely grated

Skim milk

½ cup(s), (125ml)

Red apple, unpeeled

1 large, (200g gala) cored, grated

White self-raising flour

1 cup(s), (150g)

Baking powder

½ tsp

Almond meal

¼ cup(s), (30g)

Icing sugar

¼ cup(s), (40g), sifted

Flaked almonds

¼ cup(s), (20g), toasted

Ricotta cheese

1 cup(s)

Ricotta cheese

¾ cup(s), Extra


  1. Preheat oven to 200°C. Lightly spray a 20cm-diameter cake tin with oil. Line base and side with baking paper.
  2. Place egg whites in a large bowl. Combine egg yolks and caster sugar in a separate bowl. Using electric beaters, whisk egg whites for 2 minutes or until soft peaks form. Using same egg beaters, whisk egg yolks and sugar for 2 minutes or until light and creamy and double in volume. Add Lemnos Organic Smooth Ricotta Cheese and rind, then beat for a further 30 seconds.
  3. Fold in milk and apple, then flour, baking powder and almond meal. Gently fold in egg whites, taking care not to knock out the air. Spoon mixture into prepared tin and bake for 35 minutes or until a skewer inserted in the centre comes out clean. Cool cake in tin for 10 minutes before turning out onto a wire rack to cool.
  4. Place extra Lemnos Organic Smooth Ricotta Cheese and icing sugar in a medium mixing bowl. Using electric beaters, beat for 1 minute or until smooth. Spread icing onto cooled cake, sprinkle with almonds and serve.