- 250g wide egg noodles (lokshen)
- 3 eggs, separated
- 80g (1/3 cup) caster sugar
- 500g (2 cups) ricotta cheese
- 160g (1 cup) sultanas
- 1 large granny smith apple, peeled and grated
- 100g unsalted butter, melted
- Cinnamon sugar, for sprinkling
| - Preheat the oven to 180°C. Grease a 25 x 20cm baking dish. Cook the noodles in a large saucepan of boiling salted water until just cooked. Drain and rinse with cold water
- Whisk the egg whites until stiff peaks form. In a separate large bowl, beat together the egg yolks and sugar until light
- Beat in the ricotta until well combined, then add the sultanas and apple and mix well. Mix in the noodles and melted butter, then gently fold through the egg whites
- Place the mixture in the baking dish and sprinkle with the cinnamon sugar. Bake for 50-60 minutes, or until the top is golden and a little crisp. Serve warm or at room temperature
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