Apple and Ricotta Cake

The apple and ricotta cake is a classic, moist Italian dessert that combines the sweetness of apples with the creaminess of ricotta. Here is the recipe for a delicious and fragrant apple and ricotta cake.

Ingredients

• 3 apples (Golden or Renetta are great choices)
• 250 g of cow’s ricotta
• 200 g of granulated sugar, plus a bit more for sprinkling
• 3 large eggs
• 200 g of all-purpose flour
• 16 g of baking powder (one packet)
• Grated zest of 1 untreated lemon
• A pinch of salt
• Icing sugar for decoration (optional)
• Butter and flour for preparing the mold

Preparation

1. Preheat the oven to 180 °C (356 °F). Butter and flour a 24 cm springform cake pan.
2. Peel the apples, remove the cores and slice them thinly. Sprinkle them with a bit of granulated sugar and set aside.
3. In a bowl, cream the ricotta with the sugar until the mixture is smooth.
4. Add the eggs one at a time, making sure each egg is well incorporated before adding the next.
5. Add the grated lemon zest and a pinch of salt to the ricotta mixture.
6. Sift the flour and baking powder, then gently fold them into the ricotta mixture using a spatula, to avoid deflating it.
7. Pour half of the batter into the prepared pan, lay a layer of apple slices over it, then cover with the remaining batter.
8. Finish with another layer of apple slices and if desired, sprinkle with a bit more granulated sugar.
9. Bake for about 45-50 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
10. Allow the apple and ricotta cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
11. Before serving, dust with icing sugar if desired.

This cake pairs very well with a cup of tea or hot chocolate for an afternoon snack or as a dessert at the end of a meal. The combination of apples and ricotta is always a winning bet, offering a dessert that is loved by both adults and children.