Shelly's Recipe

ITALIAN APPLE CAKE WITH BOURBON CHANTILLY CREAM

Category: Cakes

Cake
1/2 cup whole milk ricotta cheese
8 tbsp butter
1 cup sugar
1 egg, beaten
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3 apples, peeled, cored and grated (you should have 21/2 cups grated apple)
1/2 cup pecans, toasted & coarsely chopped

Pre-heat the oven to 350. Grease and flour a 9 inch square pan.

Cream together ricotta, butter and sugar until fluffy. Add 1 beaten egg and mix well. Sift the flour, baking powder, salt and cinnamon into the ricotta mixture and mix well to combine. Fold in the apples and pecans. Pour the cake batter into the prepared cake pan and bake for 35 minutes or until golden brown and done in the center. Cut into 9 equal squares and serve warm or room temperature with Bourbon Chantilly Cream.

Bourbon Chantilly Cream
2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup bourbon or any other liqueur

In a chilled glass or stainless steel medium bowl, whip the heavy whipping cream until soft peaks form. Add the powdered sugar and bourbon and whip until stiff.