The soft ricotta and apple cake is one of those desserts that smell like home even before they come out of the oven. Tall and super soft, it is perfect for wholesome breakfasts and snacks.
It’s simple, without butter, made with extra virgin olive oil, fresh ricotta, lemon zest, and juice, giving it a delicate and enveloping aroma.
The ricotta makes the dough soft and moist, while the apples, melting during baking, add natural sweetness and a soft texture to every bite.
EVO oil replaces butter lightly, leaving a balanced and tasty cake.
Try making it, I am sure if you love these ingredients the genuineness and simplicity of this homemade cake will win you over.
For more easy and delicious cakes, also check out these recipes below:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Winter
- Energy 212.82 (Kcal)
- Carbohydrates 22.40 (g) of which sugars 7.92 (g)
- Proteins 7.09 (g)
- Fat 10.84 (g) of which saturated 2.85 (g)of which unsaturated 1.29 (g)
- Fibers 2.67 (g)
- Sodium 75.88 (mg)
Indicative values for a portion of 87 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
- 7 oz oz ricotta (for those intolerant, you can use lactose-free ricotta)
- 2 eggs
- 3 tbsp tbsp whole cane sugar (or white granulated if preferred. For more sweetness, you can go up to 5 tbsp.)
- lemon zest (grated + the juice of half a lemon)
- vanilla (a few drops of the essence)
- 2 apples (red or yellow, both are fine)
- 1/3 cup cup extra virgin olive oil
- 1 pinch salt
- 1/3 cup cup whole wheat flour
- 1 1/3 cups cups spelt flour (if you use all-purpose flour, check for absorption)
- 1 packet baking powder for desserts
Tools
Here’s a list of the tools I used to make the recipe.
For some of these, you can find a clickable Amazon icon to purchase them directly from here.
- 1 Bowl
- 1 Fork
- 1 Lemon grater
- 1 Sieve
- 1 Citrus juicer
- 1 Knife
- 1 Cake pan for 8 in cakes
Steps
First, wash the apples, peel them, and cut them into cubes.
Set them aside, drizzling them with the juice of half a lemon to prevent browning and give the dessert a fresh note.
In a bowl, grate the lemon zest.
Using a fork, beat the eggs with the sugar, add a few drops of vanilla essence, until you obtain a slightly frothy mixture.
Then add the ricotta, well-drained, and mix carefully until you get a smooth, lump-free cream.
Add the extra virgin olive oil in a thin stream, the apples with the lemon juice that we set aside, and continue mixing.
At this point, incorporate the flours with the baking powder, stirring gently to avoid deflating the mixture.
If you don’t want to use two types of flours as I did, you can use just one type, like all-purpose or double zero.
However, my advice is to make it as I suggest because it turns out amazing this way.
For a wonderfully tall cake like mine, use a 8 in cake pan.
Line it with compostable parchment paper, add the batter, which will have a more homogeneous than overly smooth consistency.
With a spatula, level the surface of the cake a bit, and if you like, sprinkle a generous shower of pine nuts, which will toast and add an extra flavor note.
Bake in a preheated static oven at 350°F for about 45 minutes, testing with a toothpick before removing.
Once baked, let the cake cool completely in the pan, then transfer it to a dessert plate and a classic cake stand.
Storage of Soft Ricotta and Apple Cake
The ricotta and apple cake, thanks to the presence of ricotta and fruit, stays soft for several days, but it should be stored with some care.
If you consume it within 1 day, you can keep it at room temperature.
For longer storage, it is better to store it in the refrigerator, covered with plastic wrap or in an airtight container.
This way it remains soft and safe for 3–4 days.
Before serving, let it come to room temperature for about 20 minutes, so it will return to being soft and fragrant.
FAQ (Frequently Asked Questions)
Did you like the soft ricotta and apple cake recipe?
If so and you are pleased, express your vote and opinion with the stars below.
If you give me 5, of course, it will be the maximum satisfaction.
THANK YOU SO MUCH
