Description
This Apple Ricotta Cake is a moist and tender dessert that combines the fresh flavors of thinly sliced apples with creamy ricotta cheese. Enhanced with a hint of vanilla and lemon zest, this cake features a beautiful apple rose pattern on top and a delicate buttery sugar crust, making it perfect for a comforting afternoon treat or a lovely dessert.
Ingredients
Apples
- 3 medium apples, peeled, cored and sliced thinly
- 2 Tablespoons unsalted butter, melted
Cake Batter
- 1 cup (250g) fresh, full-fat ricotta
- ⅓ cup (80 ml) olive oil
- ¾ cup (150g) sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon lemon zest, freshly grated (optional)
- 2 large eggs
- 1 ½ cup (180g) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Topping
- 1 Tablespoon (15g) butter, diced
- 2 Tablespoons sugar, for dusting
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C) and grease a 9-inch (23 cm) springform pan to ensure the cake doesn’t stick.
- Prepare the apples: Place the sliced apples in a large mixing bowl and toss them with the melted butter. Set aside to allow the slices to absorb the butter.
- Make the ricotta batter: In a large bowl, whisk together the ricotta, olive oil, sugar, vanilla extract, and lemon zest until smooth. Add the eggs one at a time, making sure to whisk thoroughly after each addition for a silky batter.
- Add the dry ingredients and apples: Sift the flour, baking powder, baking soda, and salt directly over the wet ingredients. Gently fold them together with a rubber spatula until just combined to avoid overmixing, then fold in two-thirds of the buttered apples.
- Assemble the cake: Pour the batter into the prepared cake pan, spreading evenly. Arrange the remaining third of the apple slices on top in a decorative rose pattern. Dot the top with small pieces of diced butter and sprinkle with sugar to create a sweet crust.
- Bake the cake: Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before inverting onto a serving plate. Allow it to cool completely before serving.
Notes
- If preferred, the lemon zest can be omitted without significantly affecting the flavor.
- Use a springform pan for easy removal of the cake without damaging the delicate topping.
- Ensure apples are sliced thinly for even cooking and a beautiful presentation.
- The ricotta should be fresh and full-fat to provide the best texture and richness.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
