Ricotta and Apple Cake

17/11/2023

The ricotta and apple cake is a delightful dessert that combines the creaminess of the ricotta with the sweetness of the apples. It’s a simple recipe that can be prepared even by those less experienced in the kitchen.

Ingredients

250 g of ricotta
150 g of sugar
3 eggs
200 g of type 00 flour
1 sachet of baking powder
1 lemon (grated zest)
3 medium-large apples
1 pinch of salt
Icing sugar for dusting (optional)
Butter and flour for greasing and flouring the cake tin

Preparation

Preheat the oven to 180°C (350°F). Butter and flour a cake tin about 24 cm in diameter.
In a bowl, beat the ricotta with the sugar until you have a creamy mixture. Add the eggs one at a time, incorporating them well after each addition.
Add the grated lemon zest for a fresh aroma.
In another bowl, mix the flour with the baking powder and a pinch of salt. Combine these dry ingredients with the ricotta and egg mixture, stirring with a spatula until you have a smooth and homogeneous batter.
Peel the apples, remove the cores and cut them into thin slices.
Add about two-thirds of the apple slices to the batter, mixing gently to distribute them evenly.
Pour the batter into the prepared tin and level the surface. Arrange the remaining apple slices on the surface in a decorative pattern.
Bake the cake for about 45-50 minutes or until golden and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.
Before serving, you can dust with icing sugar for a final touch.

Tip: If you want to add an extra touch, you can add a sprinkling of cinnamon or a few drops of vanilla extract to the recipe to enhance the flavor.

Curiosity

The ricotta and apple cake is a fairly versatile dessert that can be served both as an end-of-meal dessert and for breakfast or a snack. The recipe has regional variations in Italy, often enriched with other local ingredients, such as hazelnuts or pine nuts.