Ingredients
- 3 eating apples such as Pink lady, peeled & diced
- 2 tablespoons butter
- 2 teaspoons of brown sugar
- ½ teaspoon ground cinnamon
- pinch of salt
- squeeze of lemon juice
- 160 g mascarpone
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 200 g icing sugar
- 160 g ground almonds
- 100 g plain flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 200 g butter melted
- 6 medium egg whites
Method
- Pre-heat the oven to 170°C and butter a 12 hole friand tin. Melt the 2 tablespoons of butter then add the sugar, cinnamon, salt and lemon juice and then tip in the apple pieces.
- Fry for about 5 minutes, then remove from heat just before the apples turn soft and leave to cool.
- In a small bowl mix the mascarpone with the vanilla, lemon zest and 1 tablespoon icing sugar until smooth and set aside.
- In a separate bowl mix the ground almonds with the flour, the rest of the icing sugar, ½ teaspoon cinnamon and salt together
- Then in another bowl the whisk egg whites a little until light and foamy. Fold the egg whites into the almonds along with the melted butter.
- Divide the batter between the Friand moulds, then top with a spoonful of ricotta mixture. Finally add a few apples to the top of each one.
- Bake for 25 minutes. Leave to cool in the tins for 10 minutes then turn out and finish cooling on a wire rack. Dust with icing sugar.
