Delicious and soft apple and strawberry cake, quick to make and perfect for any time of the day. The batter is very simple, based on ricotta, with very little butter (which can be replaced with seed oil)… once ready, pour it into the cake pan and then add the fresh fruit, sliced. After baking, the cake will be soft and fragrant, suitable for all occasions… give this easy recipe a try!
If you love fruit desserts, take a look at these suggestions:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven
- Seasonality: Spring
- Energy 203.39 (Kcal)
- Carbohydrates 32.27 (g) of which sugars 17.93 (g)
- Proteins 5.31 (g)
- Fat 6.62 (g) of which saturated 4.01 (g)of which unsaturated 2.38 (g)
- Fibers 1.36 (g)
- Sodium 29.74 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 apples (small)
- 200 g strawberries
- 1.5 cups all-purpose flour
- 1 cup ricotta
- 2 eggs (large)
- 3/4 cup sugar
- 3.5 tbsp butter (or 40 g seed oil)
- 1 packet baking powder
- 1 tsp vanilla essence (to taste)
- lemon juice (for the apples)
Tools
- Cake Pan 9.5 inches
- Parchment Paper
- Bowl
- Mixer or stand mixer
- Saucepan
Preparation
Melt the butter in a saucepan and let it cool.
Peel the apples, core them, and slice them, put them in a bowl, sprinkle with a little lemon juice, and set aside.
Wash and dry the strawberries, remove the stem, and cut them into pieces.
With the help of the mixer (or stand mixer), beat the eggs with the sugar and vanilla essence, until light and fluffy.
Add the melted butter, the ricotta, and continue mixing with the beaters.
Then add the sifted flour with the baking powder, incorporate it little by little, without creating lumps. You will get a soft but fairly thick mixture.
Line the cake pan with parchment paper, or butter and flour it.
Pour the batter and level it well with a spatula (1). Arrange the apples and strawberries on the surface, inserting them slightly inward (2). You can arrange the fruit as you prefer, in sections like I did, in a radial pattern, or more casually.
If desired, sprinkle with granulated sugar or brown sugar.
Place the cake in a static oven at 356°F (or fan oven at 338°F) and bake for about 45 minutes, always checking with a toothpick to ensure it’s dry inside.
Times may vary depending on your oven, the pan used, and the ripeness of the fruit.
When done, remove from the oven and let cool completely.
The apple and strawberry cake is ready, if desired, you can sprinkle it with a little powdered sugar.
Tips and notes
You can replace the melted butter with 40 g of seed oil.
If you don’t have ricotta, you can substitute it with Greek yogurt, in the same quantity.
You can use golden apples, renette, or another variety, as long as they have firm flesh and are not mealy.
FAQ (Questions and Answers)
How do you store apple and strawberry cake?
The cake stays soft for 2-3 days, in a bell-shaped container. If the environment is very warm, I recommend refrigerating it.
Can I make the cake with other fruits?
Of course, the same base can be filled with pears, peaches, apricots, kiwi, or other seasonal fruits.
