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French Apple Cake

This French apple cake is just fantastic. When you tell someone that this is your favorite apple cake, they might appear skeptical given that France is known for its incredibly sophisticated pastries and baked products. But trust me when I say that this cake is truly excellent despite its simplicity and ease of preparation. . Photo by Darya Egorova: https://www.pexels.com/photo/cake-on-wooden-cutting-board-9999969/ Prep Time: 30 mins Cook Time: 45 mins Cool Time: 30 mins Total Time: 1 hr 45 mins Ingredients 3 large baking apples (such as Honeycrisp), cubed (about 4 cups) 2 teaspoons apple cider vinegar 1 cup all purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 1 stick unsalted butter, at room temperature 1/2 cup white sugar 2 tablespoons light brown sugar 2 large eggs 3 tablespoons dark rum 1/2 teaspoon vanilla extract 3 tablespoons white sugar for the top 1 tablespoon powdered sugar for dusting (optional) Directions The oven should be preheated to 350 degrees F (175 d
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Tomato Ricotta Cheese Torta

 

We use the small, vibrant tomatoes you can find at any farmer's market in the summer for this tomato ricotta cheese torta.




Photo by Engin Akyurt: https://www.pexels.com/photo/close-up-photo-of-pizza-2619970/


Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins


Ingredients

  • 2 tablespoons olive oil, divided

  • 12 ounces (1 1/2 cups) ricotta cheese

  • 1 large egg

  • 1/4 cup all-purpose flour

  • 1/4 teaspoon baking powder

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 clove garlic, crushed (optional)

  • 2 tablespoons chopped fresh basil

  • 1 tablespoon chopped fresh oregano (optional)

  • 1/4 cup grated Parmigiano-Reggiano cheese

  • 2 cups cherry tomatoes, halved

  • sea salt, as needed, for sprinkling top


Directions

  1. The oven should be preheated to 400 degrees F (200 degrees C). A 9 or 10-inch pie plate should be greased with 1 tablespoon of olive oil and left aside.
  2. Ricotta, egg, flour, baking soda, salt, black pepper, garlic, basil, and Parmigiano-Reggiano cheese are all added to a mixing bowl and thoroughly combined. The mixture is then poured into the pie dish that has been prepared and spread out into an even layer.
  3. For about 20 minutes, or until the cheese starts to firm up and the torta puffs up a little, bake in the preheated oven. A skewer should exit the center of the cake cleanly. 
  4. Allow to cool to just warm. Cherry tomatoes, cut in half, should be placed on top of the torta. Sprinkle with sea salt and drizzle with the remaining olive oil. You can also serve the torta cold or at room temperature. Along with lemon juice that has just been squeezed, the finished torta can also be drizzled with balsamic vinegar or any other vinegar.

Nutrition Facts (per serving)

Calories -137

Fat -9g

Carbs -7g

Protein -8g

Cook’s Note

  • Simply leave out the all-purpose flour and add one extra egg for a lighter, gluten-free version. 

  • Parmigiano-Reggiano cheese can be substituted with or added to other cheeses, such as Cheddar. 

  • In addition to tomatoes, grilling summer vegetables like corn, squash, peppers, or eggplant can be used to top torta.
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