The RICOTTA AND APPLE CAKE is a delicious and fragrant dessert, perfect for those who enjoy the combination of fresh apples and the creaminess of ricotta. Made without butter or oil, it’s a tempting option for anyone seeking a light and wholesome cake.
The ricotta and apple cake is a versatile dessert suitable for many occasions, perfect to enjoy as a dessert after a meal or alongside a cup of tea or coffee during a pleasant afternoon snack. The combination of fresh ingredients and delicate flavors makes this cake irresistible to food lovers of all ages.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 312.84 (Kcal)
- Carbohydrates 58.51 (g) of which sugars 32.29 (g)
- Proteins 9.72 (g)
- Fat 5.99 (g) of which saturated 3.49 (g)of which unsaturated 2.24 (g)
- Fibers 1.59 (g)
- Sodium 124.39 (mg)
Indicative values for a portion of 150 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 Red Delicious apples (Stark)
- 3 eggs (medium)
- 1 cup cow's milk ricotta (approximately 250 g (about 8.8 oz))
- 3/4 cup granulated sugar (approximately 150 g (about 5.3 oz))
- 1 pinch salt
- 2 cups all-purpose flour (00) (approximately 250 g (about 8.8 oz))
- 1 packet baking powder (about 16 g (≈4 tsp))
- 1 lemon (zest and juice)
YOU’LL NEED FOR THE RICOTTA AND APPLE CAKE
- 2 Bowls
- 1 Electric mixer
- 1 Springform pan 8 in (20 cm)
- 1 Sieve
- 1 Spatula
PREPARATION OF THE RICOTTA AND APPLE CAKE
Peel the apples, remove the cores and cut them into cubes. Place them in a bowl, drizzle with lemon juice and set aside.
In a bowl place the ricotta (not cold from the fridge), the sugar and a pinch of salt. With an electric mixer beat until you obtain a smooth cream. Add the untreated lemon zest and incorporate it.
Add the eggs one at a time and beat for a few minutes.
Sift the flour with the baking powder and add it to the mixture. Stir until you get a smooth and homogeneous batter. Finally add the cubed apples and fold them in well with a spatula.
Butter and flour an 8-inch pan, pour in the cake batter and level the surface.
Bake in a preheated, conventional oven at 356°F (180°C) for 45-50 minutes. As usual, check doneness with the classic toothpick test.
Once baked, remove from the oven and let it cool completely.
When cool, remove from the pan, place on a serving plate and dust with powdered sugar before serving.
