Sweet baked ricotta

Method

1. Preheat the oven to 180C (160C fan forced oven). Line the base of a 22cm spring form pan with baking paper then grease the base and sides well.
2. Fit the food processor with the work bowl and multipurpose blade. Add the bread to the work bowl, select speed 2 and mix 8 seconds or to fine breadcrumbs. Remove and set aside.
3. Add the ricotta, sugar, vanilla, ginger, dried apricots and egg yolks. Mix the ingredients on speed 1 until well combined (don’t over mix).
4. Using an egg whip*, hand mixer or balloon whisk, beat the egg whites to soft peaks.*
   Add the currants, breadcrumbs and beaten egg whites to the ricotta mixture. Pulse for 10 seconds, or until just combined. Do not over mix.
5. Spread mixture into the prepared pan. Bake on the centre shelf of the oven for 45-50 minutes, or until just firm. Cool for 5 minutes before removing from the pan. Serve warm or at room temperature with the caramelised apples.

1. Caramelised Apples
2. Place the apples into a non stick frying pan with the butter and honey. Cook over a low heat for 5 minutes, tossing occasionally. Add orange juice and simmer until juice has nearly evaporated and the sauce is lightly syrupy.