Ricotta and Apple Cake.
Simple, fragrant, absolutely delicious!
The ricotta and apple cake is an easy and fast dessert to prepare, so good; a tall cake with a special consistency, almost creamy that melts in your mouth, if I had to describe this dessert, I would say it seems like a pudding, but it also resembles a bundt cake, a peculiar dessert (remember the magic cake craze? It resembles that, but it’s even better) and it’s very fragrant and delicious.
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 6 large eggs (at room temperature)
- 1.5 lbs ricotta (remove it from the fridge 15 minutes before)
- 1.25 cups sugar
- 3 tbsps corn oil
- 5.3 oz potato starch (or all-purpose flour)
- 1 shot glass limoncello
- grated zest of 2 lemons (untreated)
- 1 tsp vanilla essence
- 1 packet baking powder
- 1 pinch salt
- 2 apples
- juice of one lemon
- as needed brown sugar
- as needed powdered sugar
- as needed butter (for the mold)
Tools
- 1 Electric Beater
- 1 Bowl
- 1 Spatula
- 1 Sifter
- 1 Bundt Cake Pan
- 1 Oven
Steps
Preheat the oven to 338°F static.
Butter a 9.5-inch bundt cake pan, you can also choose a larger one for a lower cake, the important thing is that it has high edges because the cake will rise a lot during baking and deflate while cooling.
Peel the apples, slice them and place them in a bowl with the lemon juice, mix.
Sift the ricotta, add half of the sugar and mix until creamy.
Separate the yolks from the whites.
With an electric beater (or a stand mixer) beat the yolks together with the vanilla and the grated lemon zest until light and fluffy, add the remaining sugar and beat again.
Gradually add the oil while continuing to beat, also add the sifted potato starch, mix well, add the limoncello (you can also omit it) and the ricotta cream, beat until smooth.
Once the mixture is nice and smooth, add the sifted baking powder, mix.
Beat the egg whites with a pinch of salt until they are nice and stiff.
At this point, fold them little by little into the egg and ricotta mixture with a spatula, being careful not to deflate the mixture.
Pour the obtained batter into the mold.
Drain the apples from the lemon juice and arrange them on the cake, slightly pressing them into the batter, sprinkle with brown sugar.
Bake at 338°F static in the lower part of the oven (the shelf just above the base) for 50 minutes, perform the toothpick test, the cake is done if the toothpick is moist but without raw batter near it.
Remove from the oven and let cool completely.
Then place the cake on a platter and dust it with powdered sugar.
Preheat the oven to 338°F static.
Butter a 9.5-inch bundt cake pan, you can also choose a larger one for a lower cake, the important thing is that it has high edges because the cake will rise a lot during baking and deflate while cooling.
Peel the apples, slice them and place them in a bowl with the lemon juice, mix.
Separate the yolks from the whites.
Place the yolks together with the vanilla and the grated lemon zest in the bowl 40 secspeed 3, add the sugar 30 secspeed 2, scrape down the sides gathering the mixture to the center.
Add the oil 20 secspeed 2, also add the sifted potato starch 20 secspeed 1, add the limoncello (you can also omit it) and the ricotta 30 secspeed 2.
Scrape down, gather the mixture to the center and add the sifted baking powder 30 secspeed 1.
Now you can turn off the Bimby, we will continue manually.
With an electric beater, beat the egg whites with a pinch of salt until they are nice and stiff.
Fold them little by little into the egg and ricotta mixture with a spatula, being careful not to deflate the mixture.
Pour the obtained batter into the mold.
Drain the apples from the lemon juice and arrange them on the cake, slightly pressing them into the batter, sprinkle with brown sugar.
Bake at 338°F static in the lower part of the oven (the shelf just above the base) for 50 minutes, perform the toothpick test, the cake is done if the toothpick is moist but without raw batter near it.
Remove from the oven and let cool completely.
Then place the cake on a platter and dust it with powdered sugar.
The Ricotta and Apple Cake is ready to be enjoyed… HAPPY DESSERT!
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