The whole wheat apple and ricotta cake is perfect for dipping in milk or tea in the morning to start the day in a tasty yet healthier way.
It is filled with a large amount of delicious apples and is made with whole wheat flour; the addition of ricotta makes its texture even softer and creamier.
If you want, you can also enrich this cake by adding raisins. I, for instance, being a sweet tooth and loving both versions, decided to make half with raisins and half without.
If you also can’t decide which to choose, do like me and decide in the moment, which version you crave more.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 364.01 (Kcal)
- Carbohydrates 57.03 (g) of which sugars 31.19 (g)
- Proteins 7.81 (g)
- Fat 12.46 (g) of which saturated 7.36 (g)of which unsaturated 4.28 (g)
- Fibers 4.91 (g)
- Sodium 73.71 (mg)
Indicative values for a portion of 179 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
- 2 1/2 cups whole wheat flour
- 3/4 cup sugar (plus a few tablespoons to sprinkle on top)
- 2.2 lbs Fuji apples
- 7 tbsps butter
- 7/8 cup milk
- 2/3 cup ricotta (drained)
- 1/4 cup raisins (amount for half the cake)
- 2 eggs
- 1 packet vanillin
- 1 packet baking powder
- 1 pinch salt
Tools
- Baking pan oven 12 x 10 inches
- Electric whisk
Preparation
To prepare the whole wheat apple and ricotta cake, start by melting the butter over low heat, then let it cool.
Sift the baking powder and let it fall over the flour; also add the vanillin.
Clean the apples and cut them into small pieces, flour them with a few tablespoons of flour, and cover the bowl containing them with plastic wrap.
With the electric whisk, beat the eggs with the sugar, then slowly pour in the melted butter while still beating.Add a little of the flour mixed with baking powder and vanillin, alternating with the addition of milk.
Mix well before adding more flour.
At this point, incorporate the ricotta and then add the salt.
We can now add the apples and, if desired, the raisins. The dose of 40 grams of raisins is enough for half the cake.
Pour the mixture into a baking tray lined with parchment paper that is sufficiently large; I used one 12 x 10 inches.Bake in a preheated oven at 350°F for about 45 minutes in static oven mode, in the center of the oven.
Always do the toothpick test before taking it out.
The whole wheat apple and ricotta cake is ready.
When it’s cold, remove from the mold and sprinkle with powdered sugar.
Storage
Store for about 3 days even outside the fridge, in a container where air can circulate a bit.
Store for about 3 days even outside the fridge, in a container where air can circulate a bit.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
