The 2-ingredient ricotta and apple cake is a very soft and quick dessert made with very few ingredients. Following the success of the 3-ingredient cake, I offer you a richer version enriched with apples. In this recipe, I reduced the amount of ingredients to obtain a slightly smaller cake that can be consumed in two or three days.
In the 2-ingredient cake, each ingredient starts with the same number, making the quantities identical, allowing you to remember it without writing it down in any notebook and to prepare it wherever you are.
It belongs to the same category as the 12-spoon apple cake or the 7-jar apple cake, simple desserts that you can remember by heart and can be made quickly with simple ingredients. These desserts remind me of my childhood, when cakes were often made using glass or yogurt jars as measures and they were always perfect.
Try the other quick cakes too:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 234.52 (Kcal)
- Carbohydrates 40.85 (g) of which sugars 24.98 (g)
- Proteins 6.11 (g)
- Fat 6.15 (g) of which saturated 2.69 (g)of which unsaturated 3.09 (g)
- Fibers 1.18 (g)
- Sodium 34.43 (mg)
Indicative values for a portion of 100 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
- 1 2/3 cups all-purpose flour
- 1 cup sugar (you can reduce it to 3/4 cup)
- 7 oz ricotta
- 2 eggs (large)
- 1 1/2 tbsp peanut oil (or 1 1/2 tbsp melted butter, cooled)
- 1 1/2 tbsp milk
- 1 1/2 tbsp lemon juice
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated or other flavors to taste)
- 2 Renette apples (large)
- as needed butter
- 1 tbsp flour
Tools
- 1 Electric whisk
- 2 Bowls
- 1 Spatula
- 1 Cake pan springform, 9 inches in diameter
Procedure
Sift the flour with the baking powder on a parchment paper, set aside.
Wash the apples, peel them, slice them, and set aside.
In a large bowl, beat the eggs with the sugar until you get a light and frothy mixture. Use room temperature eggs.
In another bowl, mix the ricotta with the vanilla, lemon zest, peanut oil, milk, and lemon juice.
Add one-third of the sifted flour to the beaten eggs and fold it in with a spatula from bottom to top so as not to deflate the mixture, then add one-third of the ricotta while mixing with the spatula. Repeat the same operation two more times; in this way, you will make a cake even softer.
Pour the batter into the buttered and floured cake pan, level it.
Distribute the apple slices on the surface.
Bake the cake in a preheated static oven at 350°F for about 40/45 minutes.
Perform the toothpick test to check if it’s done; if necessary, extend the baking time by a few minutes.
The 2-ingredient ricotta and apple cake is ready; let it cool and serve.
Tips
Storage
The 2-ingredient ricotta and apple cake can be stored at room temperature under a glass dome for 3 days.
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