An apple and ricotta cake as fluffy as a cloud, moist in just the right way. A soft, creamy, and delicious pantry cake.

The sweetness of apples perfectly blends with the creaminess and lightness of the ricotta. Perfect for breakfast or as a dessert at the end of a meal.

The batter, enriched by ricotta, stays incredibly moist and delicate, embracing the pieces of apple that release their aroma during baking. A timeless classic, light and genuine, perfect to enjoy in company, perhaps for an afternoon tea with friends.

Forget long preparations: for this masterpiece, you just need to mix all the ingredients, pour the batter into a 9-inch springform pan, bake, and wait for about 50 minutes.

The secret of its incredible softness lies in the ricotta (sheep or cow, as long as it’s at room temperature), which makes the batter exceptionally fluffy and moist.
The apples are the real stars, present both in chunks in the batter and as decoration on the surface, a detail that always makes the cake look beautiful!

For the aroma, we chose grated lemon zest, but you can customize the batter with a pinch of cinnamon or, for those with a sweet tooth, a splash of rum.

For sweetness, I used erythritol, but you can easily substitute it with classic granulated sugar.

The secret of its incredible softness lies in the ricotta and eggs, which — small but fundamental caution — must be at room temperature.

The Soft Apple and Ricotta Cake can be baked in a traditional oven, convection oven, or air fryer: all three methods are described in the recipe.

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 10
Cooking methods: Electric oven, Air Frying
Cuisine: Italian
Seasonality: All seasons

160.22 Kcal

calories per serving

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Energy 160.22 (Kcal)
Carbohydrates 38.49 (g) of which sugars 2.73 (g)
Proteins 7.27 (g)
Fat 5.00 (g) of which saturated 2.24 (g)of which unsaturated 1.46 (g)
Fibers 1.07 (g)
Sodium 156.88 (mg)

Indicative values for a portion of 95 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

Soft Apple and Ricotta Cake

2 cups all-purpose flour
1 cup ricotta (you can use sheep or cow ricotta)
3/4 cup erythritol (or granulated sugar)
3.4 fl oz milk
2 eggs
2 apples (Fuji, Gala, Renette, or Golden Delicious)
1 packet baking powder
to taste erythritol (powdered sugar)
to taste Baking pan release agent
1 pinch salt
to taste rum (or vanilla extract or grated lemon zest)

Tools

Baking Pan
Bowl
Whisks
Spatula

Steps

In a large bowl, combine the room temperature ricotta, room temperature eggs, milk, erythritol (or granulated sugar), and grated lemon zest (if used) or rum.
Mix vigorously with a hand whisk or electric beaters until you get a homogeneous mixture.
Gradually add the sifted all-purpose flour and baking powder.
Mix the batter until the flour is completely incorporated.
Ensure the batter is smooth and lump-free.
Peel the two chosen apples. Dice them.
Gently fold the apple cubes directly into the batter with a spatula to distribute them evenly.
Be sure to set aside some apple pieces for the final decoration on the surface.
Pour the batter into the 9-inch baking pan… Level the surface.
Decorate the cake surface with the apple pieces you set aside, arranging them as you prefer.
Sprinkle the surface evenly with a little erythritol (or granulated or cane sugar), which will lightly melt, helping to caramelize the apples and prevent them from burning during baking.
Bake in a preheated static oven at 355°F and bake for about 35/40 minutes, or at 340°F if convection. Bake for about 35/40 minutes (time may vary).
OR IN AIR FRYER: Use an 8/8-inch pan (make sure it fits in the basket). Cook at 320°F for about 30 minutes.
Do the toothpick test.
Remove from the oven and let cool completely on a wire rack.
Once the cake is well-cooled, generously dust with powdered sugar before serving.
Enjoy your meal.

Tips

The cake keeps perfectly for about 3 days at room temperature, as long as it’s kept in a cool, dry place, away from heat sources. In the fridge, it keeps well for 4-5 days.

Remember to use ricotta, eggs, and milk at room temperature. This helps the ingredients blend better, creating a smoother batter and ensuring the baking powder acts evenly for optimal fluffiness. Sift the flour and baking powder.

For maximum fluffiness and a less watery batter, it’s advisable to use dry ricotta. If the ricotta is very moist, drain it in a sieve for an hour before using it.

Resist the temptation to open the oven in the first 25-30 minutes of baking. Sudden opening can deflate the cake.

If using an air fryer, keep an eye on the surface. If it starts browning too quickly, cover the pan with a sheet of aluminum foil for the last minutes of baking.

For more intense flavor, try adding a splash of Rum or Grappa to the batter along with the milk.

If you don’t like lemon, the mix of cinnamon and a pinch of nutmeg pairs perfectly with apples and autumnal flavors. Add them with the flour.

For a bit of crunch, you can add some raisins (softened in warm water) or pine nuts to the batter.

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