A delicious and simple apple cake with ricotta and raisins, easy to make, soft and fragrant, with lots of apples inside. You can mix all the ingredients into the batter or set aside a few apple slices to decorate the surface… either way, the cake will be delicious, perfect at any time of the day. Try this dessert, and if you, like me, love apple cakes, here you will find many more recipes!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 216.09 (Kcal)
- Carbohydrates 35.34 (g) of which sugars 17.78 (g)
- Proteins 5.10 (g)
- Fat 6.95 (g) of which saturated 4.26 (g)of which unsaturated 2.43 (g)
- Fibers 1.31 (g)
- Sodium 23.13 (mg)
Indicative values for a portion of 100 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 1/2 cups all-purpose flour
- 7 oz ricotta
- 2 eggs (large)
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons honey (to taste)
- 1/3 cup butter
- 5 oz raisins
- 3 apples (large)
- 1 packet baking powder
- lemon zest
- lemon juice
- 1/4 cup milk
Tools
- Cake Pan 9-10 inches
- Hand Mixer
- 2 Bowls
- Small Pot
Preparation
Soak the raisins in warm water for about twenty minutes.
Peel the apples, cut them into slices or cubes, and place them in a bowl, adding the juice of half a lemon to prevent them from browning.
Melt the butter in a small pot or microwave, and let it cool.
Using the hand mixer, beat the eggs with the granulated sugar, the brown sugar, and the grated zest of an organic lemon.
When they are fluffy, add the honey, the ricotta, and the melted butter.
Mix well, still using the beaters.
Add the sifted flour together with the baking powder. Incorporate it a little at a time without forming lumps. Finally, pour in the milk and mix. If you’ve used a very creamy ricotta, add just a couple of tablespoons.
Now add the raisins (squeezed and dried with paper towels) and the apples, mixing with a spatula. If you like, you can set aside some apples for the top, as I did.
Pour the batter into the cake pan, lined with parchment paper. Level and distribute the apple slices set aside. If desired, sprinkle with more brown sugar.
Place the dessert in a static oven at 350°F and bake for 45-50 minutes. Times may vary depending on the oven and pan used.
The apple, ricotta, and raisin cake is ready. After removing it from the oven, let it cool well on a rack. If desired, you can sprinkle it with a little powdered sugar or brush the apples with some jam.
Tips and Notes
Store the cake in a cool place, covered with a dome. If not consumed quickly, store it in the refrigerator.
You can omit the honey, or replace the brown sugar with more granulated sugar.
You can flavor the batter with vanilla essence.
You can replace the butter with vegetable oil (65 g).
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