I made this apple blossom cake in a “mini” version using half the batter, just enough for a perfect little cake for two or three people… but don’t worry: you can find the full measurements below so you can make the large version whenever you want!
I sliced the apple wedges thinly with a mandolin and immediately dipped them in lemon juice to keep them pure and prevent oxidation while arranging them in petals.
The result is a soft cake, incredibly fragrant and impressive, perfect for a refined breakfast or to wow guests with minimal effort. Try it out and let me know how it turned out!
To make it even more delicious and turn it into a dessert, pair it with a delicate crème anglaise: the contrast between the soft cake and the velvety cream is truly irresistible.
📸 [Here is my photo 
and the recipe of the crème anglaise ]
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
DOUBLE DOSE COMPARED TO THE PHOTO, 8/9 INCH PAN
- 3 apples (sliced very thinly)
- 1 3/4 cups all-purpose flour
- 7 oz ricotta
- 3 1/2 tbsp vegetable oil (I usually use only corn oil but you?? the choice is yours)
- 2 eggs
- 2/3 cups sugar
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 lemon (only grated zest)
- as needed powdered sugar
Tools
8/9 inch pan
- Pans
- Whisk
- Bowls
- Lemon Zesters
- Mandolines
A Delicious, Soft, and Quick Recipe
First, I wash and slice the apples thinly with a mandolin, placing them in a bowl and drizzling them with lemon juice to prevent browning.
In a bowl, I mix the sugar with the eggs using a hand whisk.
Then I add the vanilla extract, grated lemon zest, ricotta, flour, and vegetable oil.
I quickly mix everything, adding the baking powder and stirring to obtain a homogenous mixture.
I use a spray to grease the cake pan and pour in the batter.
Now, taking 2/3 apple slices at a time, I try to arrange them in the batter, pushing them down slightly to create a spiral flower.
(Note: I used more apple slices for each petal because the mandolin makes them very thin, and I wanted to create a flower that wasn’t too light and wouldn’t rise too much above the batter, avoiding a mess and not a flower!)
I just need to bake it in a static mode at 350°F (175°C), cooking for about 40/45 minutes, always considering our home oven.
When done, I let the fragrant and super soft apple blossom cake cool and add a layer of powdered sugar to make it more inviting!
Enjoy and happy cooking! Annalisa
P.S. As soon as I took this cake out of the oven, I tried to keep it whole to take a couple of photos… but no chance: Andrea swooped in like a hawk and cut a still-warm slice, trying to grab the apple petals too! I couldn’t even say “wait, I need to finish the photos!” But look at that beauty inside: soft, moist, and fragrant, with that apple flower that makes it irresistible. A simple cake that, let me tell you, disappears in a flash.
SOURCE: Recipe by Nicoletta Parisi read on Facebook
The apple blossom cake keeps perfectly for 2 or 3 days at room temperature, under a cake dome or well covered. If it’s very hot, better to store it in the fridge, making sure to bring it back to room temperature before serving it: this way, it will regain all its softness!
