The 5-minute apple, ricotta, and almond cake is a soft, aromatic, delicious dessert; great for the whole family’s breakfast, it is quick to prepare and keeps well for a long time. The recipe is very simple, you will need a bowl and a hand whisk to obtain a simple batter that will double in volume in the oven, becoming tall and very soft.
I love 5-minute cakes they are so quick to make and I always achieve great results by varying the ingredients according to the season and the fruits available; if you haven’t tried them yet, I recommend the 5-minute cocoa cake or the version with walnuts and chocolate.
The ricotta is a dairy product that makes the cake very soft and keeps it tender for a long time. You can use this batter for smaller or larger cakes and for muffins that you can customize as you like. The flavors I added are vanilla and almond, a combination I adore.
Try also the other 5-minute cakes, they are perfect for breakfast:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 2/3 cups all-purpose flour
- 1 cup almond flour
- 3/4 cup sugar
- 1 cup ricotta
- 2 eggs (medium)
- 1/3 cup peanut oil (or 6 tbsp of softened butter)
- 1 packet baking powder
- 1/4 cup milk
- 8 drops almond extract (or other flavoring as desired)
- 1 tsp vanilla extract
- 2 Golden Delicious apples (or large Renette)
- 3/4 oz sliced almonds
- 2 tsp butter
- 1 tbsp all-purpose flour
- as needed vanilla powdered sugar
Tools
- 2 Bowls
- 1 Scale
- 1 Hand whisk
- 1 Cake pan springform, 9.5 inches in diameter
Steps
Wash the apples, peel them, and slice them thinly, about 1/4 inch thick.
Place the ricotta in the bowl with the sugar and mix very well; add the eggs, incorporating them one at a time, then the oil, milk, vanilla, and bitter almond essence (or other flavorings as desired).
In another bowl, sift the flour with the baking powder and add the almond flour
Gradually pour the liquid ingredients into the bowl with the dry ingredients, mixing with the whisk to obtain a homogeneous batter.
Transfer the mixture into the greased and floured cake pan. Arrange the apple slices over the batter and top with the sliced almonds.
Bake the cake in a preheated static oven at 350°F for about 50 minutes.
Do the toothpick test to check if it’s done; if necessary, extend the baking for a few more minutes. Be careful not to overbake, or it will become dry.
If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
The 5-minute apple, ricotta, and almond cake is ready; let it cool slightly before removing from the pan. Place it on a plate and let it cool completely.
Dust with powdered sugar and serve.
Advice
Storage
The 5-minute apple, ricotta, and almond cake can be stored in the fridge for 3/4 days; I prefer to store fruit cakes in the fridge and leave them at room temperature for 30 minutes before serving.
If you prefer, you can also store it at room temperature but no longer than 2/3 days because the fruit will tend to spoil and change flavor.
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