- Prep time 40 minutes
- Total time 2 hours
- Portion size 12 servings
Ingredients
Method
Preheat oven to 350°F. In large saucepan, combine 1/4 cup of the butter and 1/2 cup of the brown sugar. Cook over medium heat, stirring often, until brown sugar has dissolved, about 3 minutes. Stir in apples and fleur de sel. Cook, stirring gently, until apples are well coated, about 4 minutes. Remove from heat; set aside.
In bowl, whisk together flour, baking soda and spices; set aside. In separate bowl, combine ricotta and lemon zest; set aside.
In large bowl, using electric mixer on medium-high speed, beat remaining butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add reserved dry ingredients alternately with reserved ricotta mixture in three additions, beating until smooth. Spread half of the batter in bottom of greased 13- x 9-inch cake pan. Spread half of the reserved apple mixture evenly over batter; drizzle with a few spoonfuls of cooking juices from the apples. Cover with remaining batter and apples; drizzle with remaining apple juices.
Bake until cake tester inserted in centre of cake comes out clean, 50 to 60 minutes. Transfer pan to wire rack; let cool for 10 minutes. Invert cake onto wire rack to unmold; let cool completely. (Make ahead: Can be stored in airtight container at room temperature overnight or frozen for up to 1 month.)
Place cake on serving platter. Drizzle with Maple Salted Caramel and garnish with Maple Candied Nuts.
Maple Salted Caramel
In saucepan, combine 3/4 cup each 35% whipping cream and lightly packed brown sugar, and 1/4 cup each maple syrup and corn syrup. Bring to boil; reduce heat and simmer until brown sugar has dissolved and caramel has thickened slightly, about 10 minutes. Stir in 1 tsp fleur de sel. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week. Reheat over low heat before serving.) Makes about 2 cups.
Maple Candied Nuts
In saucepan, heat 2 tbsp unsalted butter and 1/2 cup maple syrup over medium heat until bubbly. Add 1 cup each pecans and walnuts. Cook, stirring often, until nuts are well coated and caramelized, about 10 minutes. Stir in pinch fleur de sel. Spread evenly on parchment paper-lined baking sheet. Let cool completely. (Make-ahead: Can be stored at room temperature for up to 1 week.) Makes about 2 cups.
Nutritional facts PER SERVING
- Calories 870
- Total fat 43 g
- Saturated fat 20 g
- Cholesterol 150 mg
- Sodium 550 mg
- Total carbohydrate 107 g
- Fibre 5 g
- Sugars 75 g
- Protein 14 g
- Iron 3.0 mg
