Ricotta Apple Poppyseed Loaf


2 large apples (one sliced, the other in a small dice)
200 gr. ricotta mixed with 50 gr. plain yogurt
100 gr. fine cane sugar
2 medium eggs
2 1/2 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
1/4 cup poppy seeds


1. Beat the eggs and sugar until light and fluffy.
2. Carefully incorporate the ricotta without over mixing.
3. Mix in the flour sifted together with the baking powder, soda and salt.
4. In one half of the batter fold in the cubed apples. In the other half the poppy seeds.
5. Grease and line a loaf pan with parchment paper.
6. Alternate the two batters, smoothing the top.
7. Press in the apple slices on top. Sprinkle with a little sugar.
8. Bake the loaf in a preheated 180deg C (370deg F) oven for about 35 minutes testing with a toothpick.
9. Cool the cake on a cooling rack efore removing. Dust with powdered sugar if desired.

Leave a Reply

Your email address will not be published. Required fields are marked *