I made this apple blossom cake in a mini version using half the batter, just to have a little cake perfect for two or three people… but don’t worry: below you’ll find the full measurements, so you can remake it in larger format whenever you want!
I sliced the apple slices with the mandoline and immediately submerged them in lemon juice, so they stay pure and don’t oxidize during the petal arrangement.
The result is a soft cake, very fragrant and impressive, ideal for a refined breakfast or to amaze guests with very little effort. Try it now and let me know how it turned out for you!
To make it even more delicious and transform it into a dessert, we can 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: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
DOUBLE DOSE COMPARED TO PHOTO PAN 8/8.7 IN
- 3 apples (very thinly sliced)
- 1 3/4 cups all-purpose flour
- 7 oz oz ricotta
- 1/4 cup vegetable oil (I generally use only corn oil, but it's up to you)
- 2 eggs
- 3/4 cup sugar
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 lemon (only grated zest)
- to taste powdered sugar
Tools
8/8.7 in pan
- Pans
- Hand Whisks
- Bowls
- Lemon Graters
- Mandolines
A Delicious, Soft, and Quick Recipe
First of all, I wash and slice the apples thinly with the mandoline, putting them in a bowl and drizzling them with lemon juice to prevent browning.
In a bowl, I mix the sugar with the eggs quickly with a hand whisk.
Then I add the vanilla extract, grated lemon zest, ricotta, flour, and vegetable oil.
I quickly combine everything, also adding the baking powder and stirring to get a homogeneous mixture.
I use a spray to grease the cake pan and pour in the batter.
Now, taking 2/3 slices of apple at a time, I try to arrange them in the batter, pushing them slightly, creating a flower spiral.
(Note: I used more apple slices for each petal because with the mandoline they have a very thin thickness, and I wanted to create a flower that wasn’t too light and wouldn’t rise too much from the batter, ending up making a mush instead of a flower!)
I just need to bake in a static mode at 350°F (175°C) for about 40/45 minutes, but always considering our home oven.
Once cooked, I let the soft and fragrant apple blossom cake cool and add a veil of powdered sugar to make it more inviting!
Enjoy your meal and happy cooking! Annalisa
P.S. As soon as I took this cake out of the oven, I tried to keep it whole for a couple of photos… but no way: Andrea came like a hawk and sliced a still-warm piece, even trying to grab the apple petals! I didn’t even have time to tell him, “wait, I need to finish the photos!” But look at the wonder inside: soft, moist, and fragrant, with that apple flower that makes it irresistible. A simple cake that, I tell you, disappears in a flash.
SOURCE recipe by Nicoletta Parisi read on FB
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, it’s better to keep it in the fridge, being careful to bring it to room temperature before serving: this way it will regain all its softness!
