Cookbook

SOV860
the Smart Oven
™
Air Fryer
38
Apple and Wild Berry Tea Cake
1
Prep 15 mins / Cook 1 hr
2
Makes 1 × 18 cm cake
100 g butter, and 1 tbsp for greasing tin,
at room temperature
60 g caster sugar
55 g brown sugar
½ tsp vanilla bean paste
1 egg
85 g self-raising flour
85 g wholemeal self-raising flour
15 g almond meal
40 g ricotta cheese
55 ml milk
100 g frozen mixed berries, thawed
100 g red apples, approx. 2 apples, cored
and peeled. Cut in half and then cut into
5 mm thick
20 g flaked almonds
Icing sugar, to serve
1. Lightly butter an 18 cm round cake tin using
a brush and line with baking paper.
2. Place the butter, both sugars and vanilla in
the bowl of a bench mixer and cream until
light and fluffy. Add the egg and mix until
well incorporated.
3. Fold in half of the flours and almond meal,
then fold in half of the milk and ricotta.
Repeat folding with the remaining flours and
almond meal and the remaining ricotta and
milk until well incorporated.
4. Insert the wire rack on the bottom self.
Pre-heat the oven on BAKE/ SUPER
CONVECTION/ 180°C/ 55 mins.
5. Evenly spread the cake batter in the cake
tin. Sprinkle the berries over the cake. Lay
the apple slices neatly around the top of
the cake.
6. Sprinkle the flaked almonds around the top
edges of the cake.
7. Cover the cake with aluminium foil and fold
the edges down around the cake tin so that
the foil stays in place.
8. Place the cake into the pre-heated oven.
9. When the timer ends, take the foil off the
cake. Set the timer for another 10 mins and
place the cake back into the oven to allow
the cake to colour lightly and the almonds to
become crisp.
10. When the 10 mins is complete, remove the
cake and allow to cool for 5 mins in the tin.
Gently turn out the cake and place it on a
wire rack for 5–10 mins to cool slightly.
11. Place onto a serving plate. Dust with icing
sugar and serve warm.