The forgetful apple cake is a soft and aromatic pantry dessert, very easy and quick to make, using a few ingredients without whipping anything; unlike the original recipe where the eggs are whipped with the sugar, today I propose an even simpler version.
In the forgetful cake each ingredient begins with the same number and the quantities are identical, allowing you to remember it without writing it in the recipe book and to prepare it wherever you are; in a few minutes the dessert will be ready for the oven. It belongs to the same line as the cake of 3 or the seven jar apple cake, all very simple desserts that are quick to prepare and always turn out well.
The basic version can be enriched as desired and today I propose a more indulgent variant enriched with apples. In this recipe I reduced the quantity of ingredients to obtain a slightly smaller dessert that can be consumed in two or three days.
My favorite version contains ricotta but the mascarpone variant is also truly delicious, while the one with butter I find heavier, but of course, it’s a matter of taste.
Try also the other breakfast cakes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, All Seasons
- Energy 214.79 (Kcal)
- Carbohydrates 37.73 (g) of which sugars 23.92 (g)
- Proteins 5.48 (g)
- Fat 5.42 (g) of which saturated 2.37 (g)of which unsaturated 2.71 (g)
- Fibers 1.17 (g)
- Sodium 31.18 (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 1/2 cups all-purpose flour
- 7 oz ricotta (or butter or mascarpone)
- 1 cup sugar
- 2 eggs (large)
- 1 1/2 tbsp peanut oil (or 1 1/2 tbsp of melted butter, cooled)
- 1 1/2 tbsp milk
- 1 1/2 tbsp lemon juice
- 1 packet baking powder
- 1 tsp vanilla extract
- lemon zest (grated from a natural lemon, use the zest of one lemon)
- 2 Renette apples (large, mine weighed almost 10 1/2 oz)
- as needed butter
- as needed all-purpose flour
- as needed vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Scale
- 1 Hand whisk
- 1 Cake pan springform, 9-inch diameter
Instructions
Use room temperature ingredients, this way you will get a perfect batter that will bake better and faster.
Wash the apples, peel them, cut into slices and set aside.
In a large bowl, mix the ricotta with the sugar, add the eggs one at a time until you obtain a homogeneous mixture. Add the vanilla, lemon zest, oil, milk, and lemon juice.Add the sifted flour and baking powder to the bowl.
Pour the batter into the greased and floured cake pan, level.
Distribute the apple slices on the surface.
Bake the cake in a preheated static oven at 350°F for about 45/50 minutes.
Do the toothpick test to check for doneness, if necessary extend it for a few more minutes.Consider that each oven bakes differently so times are indicative.
The forgetful apple cake is ready, let it cool and serve.
Tips
Storage
The forgetful apple cake can be stored at room temperature, under a glass cover for 2/3 days. Being rich in fruit, I recommend storing it in the fridge and heating the portions you need in the microwave at the time of serving.
***************************
For tips on making the recipes, contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
Send me your photos, I will be happy to publish them on my socials
