I made this apple flower cake in a mini version using half the amount of batter, just to have a perfect little cake for two or three people… but don’t worry: below you’ll find the full doses, so you can make it in a large format whenever you want!
I cut the apple slices with the mandoline and immediately immersed them in lemon juice, so they remain pure and don’t oxidize during petal arrangement.
The result is a soft cake, very fragrant and striking, ideal for a refined breakfast or to impress 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 turn it into an after-dinner dessert, we can pair it with a delicate crème anglaise: the contrast between the soft cake and the velvety cream is truly irresistible.
📸 [Here you find 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 THE PHOTO PAN 8/9 inches
- 3 apples (very thinly sliced)
- 1 3/4 cups all-purpose flour
- 7 oz ricotta
- 1/4 cup vegetable oil (I generally only use corn oil, but really?? It's your choice)
- 2 eggs
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 lemon (only grated zest)
- to taste powdered sugar
Tools
8/9 inch mold
- Molds
- Hand Whisks
- Bowls
- Lemon Graters
- Mandolines
A Delicious, Soft, and Fast Recipe
First of all, I wash and cut the apples into thin slices with the mandolin, placing them in a container and sprinkling them with lemon juice to prevent browning.
In a bowl, I put the sugar with the eggs and quickly mix with the hand whisk.
Then I add the vanilla extract, grated lemon zest, ricotta, flour, and vegetable oil.
I mix everything quickly, also adding the baking powder and mixing to obtain a homogeneous mixture.
With the appropriate spray, I grease the cake pan and pour the batter.
Now, taking 2/3 slices of apples at a time, I try to arrange them in the batter by pushing them a little and creating a flower spiral.
(N.B. I put more apple slices for each petal because they are very thin with the mandoline, and I wanted to create a flower that wasn’t too light and wouldn’t lift too much from the batter, ending up as a mess instead of a flower!)
All that’s left is to bake it in 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 flower cake cool and add a dusting 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 to take a couple of photos… but no luck: Andrea came like a hawk and cut a warm slice, even trying to grab the apple petals! I didn’t even have time to say “wait, I need to finish the photos!” But look at the 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 flower 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, making sure to bring it back to room temperature before serving: that way it will regain all its softness!
