The 5-minute cake with apples, ricotta, and amaretti is a tall, fluffy, and aromatic dessert perfect for breakfast, a delicious cake to start the day off right. My 5-minute cakes are simple desserts that can be prepared quickly without mixers or stand mixers; you only need two bowls, a whisk or a fork, and in no time, you’ll have the batter ready to bake.
I love apple cakes; they’ve been made in my home for as long as I can remember, and their aroma brings back many memories. I prepare many of them and try to vary them as much as possible. Today, I propose a base with ricotta, crumbled amaretti, and plenty of apples on top, simple and delicious!
Ricotta, like yogurt, makes the batter very soft, so the cake will remain fluffy for days. If you like, you can make small doughnuts or muffins to have small single servings ideal for a birthday or Christmas buffet.
Before leaving you with the recipe, I suggest some variations:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 cups cups all-purpose flour
- 3/4 cup cup sugar
- 1 cup cup cow's milk ricotta
- 1/4 cup cup milk
- 2 eggs (medium)
- 1 packet baking powder
- 2 Golden Delicious apples (or large Renette)
- 2 oz oz amaretti (of good quality)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated or other aromas to taste)
- 5 drops almond essence (optional)
- 1/3 cup cup peanut oil (or 3 oz of soft butter)
- 1/3 oz oz butter
- 1 tablespoon all-purpose flour
- 1/2 oz oz vanilla powdered sugar
Tools
- 2 Bowls
- 1 Scale
- 1 Cutting board
- 1 Pan springform for cakes 9.5 inches in diameter
- 1 Hand whisk
Procedure
Wash the apples, peel them, and cut them into thin slices, about 1/4 inch thick.
Coarsely crumble 2 oz of amaretti and set aside.
Pour the ricotta into the bowl along with the sugar and mix very well; add the eggs, incorporating them one at a time, then the oil, milk, vanilla, almond essence, and lemon zest (or other aromas to taste).
In another bowl, sift the flour with the baking powder.
Pour the liquid ingredients, a little at a time, into the bowl with the dry ingredients, mixing with the whisk to obtain a homogeneous batter. Add 1.5 oz of crumbled amaretti.
Transfer the mixture into the buttered and floured cake pan. Arrange the apple slices on the batter and sprinkle them with 0.5 oz of crumbled amaretti.
Bake the cake in a preheated static oven at 356°F for about 50 minutes.
Do the toothpick test to verify the cooking; if necessary, extend it by a few minutes, being careful not to overbake it, 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 cake with apples, ricotta, and amaretti is ready; let it cool before removing from the pan. Place it on a plate and let it cool completely.
Dust with powdered sugar and serve.
Tips
Storage
The 5-minute cake with apples, ricotta, and amaretti 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 want, you can also store it at room temperature, but not more than 2 days because the fruit will tend to sour and change flavor.
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FAQ (Questions and Answers)
Can I replace vanilla extract with vanillin?
Yes, you can do it without any issues, and it will not compromise the result of the dessert; only the aroma of the batter will change.
Can I replace oil with butter?
Yes, you can replace the oil with butter, but you’ll need to increase its weight. Replace 1/4 cup of oil with 3 oz of very soft butter.
