I made this apple flower cake in a “mini” version using half the amount of the batter, perfect for two or three people… but don’t worry: you’ll find the complete amounts below, so you can make it in a large size whenever you want!
I sliced the apple pieces with the mandoline and immediately immersed them in lemon juice to keep them fresh and prevent oxidation during petal arrangement.
The result is a soft cake, very fragrant and impressive, ideal for an elegant breakfast or to amaze guests with very little effort. Try it now and let me know how it turned out!
To make it even more delicious and turn it into a dessert for the end of a meal, 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 for 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 PAN 8-9 IN
- 3 apples (sliced very thinly)
- 1 2/3 cups all-purpose flour
- 8 oz ricotta
- 1/4 cup vegetable oil (I usually only use corn oil but really?? your choice)
- 2 eggs
- 3/4 cup sugar
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 lemon (only grated zest)
- to taste powdered sugar
Tools
8-9 inch pan
- Pans
- Whisks
- Bowls
- Lemon Graters
- Mandolines
A Delicious, Soft, and Quick Recipe
First of all, I wash and slice the apples with the mandoline into thin slices, placing them in a bowl and drizzling them with lemon juice to prevent browning.
In a bowl, I combine the sugar with the eggs and quickly mix with a whisk.
Then I add the vanilla extract, grated lemon zest, ricotta, flour, and vegetable oil.
I quickly mix everything together, adding the baking powder and mixing until smooth.
With a special spray, I grease the baking pan and pour in the batter.
Now, taking 2-3 slices of apple at a time, I try to arrange them in the batter, pressing them down slightly to create a flower spiral.
(Note: I placed more apple slices for each petal since they are very thin with the mandoline, and I wanted to create a flower that wasn’t too light and didn’t lift too much from the batter, preventing it from becoming a mess instead of a flower!)
I simply need to bake it in a static mode at 350°F for about 40/45 minutes, but always considering our home oven.
Once cooking is finished, 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 to no avail: Andrea swooped in like a hawk and cut a warm slice, trying to grab the apple petals too! I didn’t even have time to say “wait, I need to finish the photos!” But just look at the marvel 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, better to keep it in the fridge, taking care to bring it to room temperature before serving: this way, it will regain all its softness!
