Delicious Recipes

Soft Ricotta and Apple Cake

bricciola
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The soft ricotta and apple cake is one of those desserts that smell like home even before coming out of the oven.

It’s simple, without butter, made with extra virgin olive oil, fresh ricotta, lemon zest and juice, which give it a delicate and enveloping aroma.

The ricotta keeps the batter soft and moist, while the apples, melting during baking, provide natural sweetness and a soft texture in every bite.

EVO oil replaces butter with lightness, leaving a balanced cake, perfect for breakfast or a genuine snack.

Try making it, I’m sure if you love these ingredients the genuineness and simplicity of this homemade cake will win you over.

For more easy and tasty cakes, check out these recipes that you can find right below:

  • Difficulty: Very easy
  • Cost: Very cheap
  • Preparation time: 20 Minutes
  • Portions: 8 People
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: All seasons, Winter
212.82 Kcal
calories per serving
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  • Energy 212.82 (Kcal)
  • Carbohydrates 22.40 (g) of which sugars 7.92 (g)
  • Proteins 7.09 (g)
  • Fat 10.84 (g) of which saturated 2.85 (g)of which unsaturated 1.29 (g)
  • Fibers 2.67 (g)
  • Sodium 75.88 (mg)

Indicative values for a portion of 87 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

  • 7 oz ricotta (for intolerants, you can also use lactose-free ricotta)
  • 2 eggs
  • 1/4 cup raw cane sugar (white granulated sugar is also fine. For more sweetness, you can use up to 1/3 cup.)
  • lemon zest (grated + the juice of half a lemon)
  • vanilla (a few drops of the aroma)
  • 2 apples (red or yellow are both fine)
  • 1/3 cup extra virgin olive oil
  • 1 pinch salt
  • 1/3 cup whole wheat flour
  • 1 1/4 cups spelt flour (if you use all-purpose flour, monitor absorption)
  • 1 packet baking powder

Tools

Below is the list of tools I used to make the recipe.

For some of these, there’s also a clickable Amazon icon, allowing you to purchase them directly from here.

  • 1 Bowl
  • 1 Fork
  • 1 Lemon grater
  • 1 Sieve
  • 1 Juicer
  • 1 Knife
  • 1 Pan for cakes 8.5 inches

Steps

  • First, wash the apples, peel them, and dice them.

    Set them aside, drizzling with the juice of half a lemon to prevent browning and to add a fresh note to the dessert.

    In a bowl, grate the lemon zest.

    With a fork, beat the eggs with the sugar, add a few drops of vanilla essence, until you have a slightly fluffy mixture.

    Then add the well-drained ricotta, and mix carefully until you obtain a smooth cream without lumps.

    Add the extra virgin olive oil little by little, the apples with the lemon juice we had set aside, and continue to mix.

    At this point, incorporate the flours together with the baking powder, stirring gently to keep the mixture fluffy.

    If you don’t want to use two types of flour like I did, you can also just use one type of flour, like all-purpose or double zero.

    Although my advice is to make it as I indicate because it comes out truly amazing this way.

    For a nice tall cake like mine, use a 22 cm cake pan.

    Line with compostable baking paper, add the batter which will have a more homogenous than too smooth consistency.

    With a spatula, slightly level the surface of the cake, and if you like, sprinkle a good handful of pine nuts, which when toasted will add an extra note of flavor.

  • Bake in a preheated static oven at 350°F for about 45 minutes, performing the toothpick test before taking it out.

    Once cooked, let the cake cool completely in the pan, then transfer it to a dessert plate and onto the classic cake stand.

Storing the Soft Ricotta and Apple Cake

The ricotta and apple cake, thanks to the presence of ricotta and fruit, remains soft for several days, but it requires some care for storage.

If you consume it within 1 day, you can safely keep it at room temperature.

For longer storage, it is better to place it in the fridge, cover it with plastic wrap or close it in an airtight container.

This way, it stays soft and safe for 3–4 days.

Before serving, leave it at room temperature for about 20 minutes, so it will become softer and more fragrant again.

FAQ (Frequently Asked Questions)

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Author image

bricciola

Hello, I'm Simona, and my page is called BriCciola in cucina, because I dedicated it to my mom and dad, who have called me that since I was little. I'm not a chef, and in my life, I've always dealt with completely different things, but cooking, along with dancing, has always been one of my great passions. However, my greatest inspiration came from the dishes prepared first by my grandmother and now by my mom. Here on my cooking blog, I'll guide you from appetizers to desserts, with recipes designed for a healthy and mindful lifestyle. Balanced dishes, carefully chosen ingredients, and lots of flavors, because eating well never means giving up pleasure. I love eating, but I also like taking care of my health, my family's health, and, in a way, the health of everyone who tries my recipes. That's why daily life should be rich in flavor, but always with a focus on healthy eating. Thank you, I look forward to seeing you.

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