Ricotta and Apple Cake

Name: Ricotta and Apple Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: Apples (3 yellow) 1 lb; Type 00 flour 1.7 cups; Cornstarch ¾ cup; Eggs (3 medium) 5.5 oz; Sugar ¾ cup; Cow's milk ricotta cheese (whey removed) 1 cup; Sunflower seed oil 0.42 cup; Whole milk &frac13; cup; Lemon peel 1; Lemon juice 1; Baking powder 3 tsp; Wildflower honey 2 spoonfuls

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Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Lorenza Tinelli

Ricotta apple cake? Oh, it’s such a treat. Perfect for breakfast—or, honestly, any time you crave something sweet. And i mean, across Italy, it’s got a spot in countless kitchens. Why? Well, it’s all about that moist crumb and tender texture, you know? Really, it’s because you swap butter for ricotta and throw in a bit of seed oil. Simple changes but really make a difference. And the apple ricotta cake recipe is just about making something soft and delightful—without a fuss. Pretty simple, right?

And listen, what makes this cake special? How easy it is. Like, just grab some basic ingredients, have a little patience draining that ricotta—seriously, don’t skip this—and you’re good to go. Italians, they love their tweaks: a pinch of cinnamon here, a little lemon zest there. Thing is, the apples and creamy ricotta are the real stars.

And look, if you want that glossy finish, just brush a bit of jam or syrup on top. It gives it that golden shine, like those bakery beauties you see in Italy. For anyone into a moist apple ricotta cake, this method seriously gives you a cake that tastes as great as it looks. It’s the kind of easy apple ricotta cake you can enjoy at breakfast, as a snack, or even as a dessert after dinner. Really, really versatile.

And here’s the thing: with so many regional twists—like northern Italians adding almonds for an almond apple ricotta cake, or southern folks tossing in vanilla—you can make it your own. The cake slices up soft and light, every bite with a bit of sweet apple and creamy cheese. Baking for the family, or just looking for something special with coffee? A homemade ricotta apple cake brings a taste of Italy to your table. It's like, simple treats that feel special. No question. Plus, it’s easy to see why this cake’s been a favorite for generations. It’s more than just dessert; it’s Italy’s culinary soul, cherished in each bite.

INGREDIENTS

Ingredients for an 18-20 cm pan: Apples 1 lb (450 g) - (3 yellow); Type 00 flour 1.7 cups (200 g); Cornstarch ¾ cup (100 g); Eggs 5.5 oz (155 g) - (3 medium); Sugar ¾ cup (200 g); Cow's milk ricotta cheese 1 cup (250 g) - (whey removed); Sunflower seed oil 0.42 cup (100 ml); Whole milk ⅓ cup (100 ml); Lemon peel 1; Lemon juice 1; Baking powder 3 tsp (16 g)

For glazing: Wildflower honey 2 spoonfuls

Preparation

How to prepare Ricotta and Apple Cake

To prepare the ricotta and apple cake, start with the apples. Wash them well, peel them 1, and using the appropriate tool, divide the apple into 8 wedges, simultaneously removing the core 2. Now cut each wedge into two or three slices about 0.5-0.6 inches thick 3.

Gradually transfer the apple slices to a plate and pour the juice of a lemon over them 4. Mix well 5 and set them aside; this way, they won't turn brown. Now sift the flour into a bowl 6.

Then sift the cornstarch 7 and the baking powder 8 into the same bowl. Mix and set aside. Break the eggs into a large bowl and add the sugar 9.

Work with electric whisks 10 until they become light and frothy 11. Then add the grated lemon zest 12.

Take the ricotta and quickly work it with a fork to soften it 13. Add it to the batter and mix with the whisks on low 15 to incorporate it.

Continue adding the dry ingredients little by little 16, alternating them with milk 17 and oil 18 until all ingredients are used up.

You should obtain a smooth batter without lumps 19. Pour it into an 18-20 cm pan previously lined with parchment paper 20. Arrange the apple slices on top, starting from the outside 21.

Place them in a radial pattern, slightly overlapping and gradually moving towards the center until it is completely covered 22. Bake in a preheated static oven at 350°F for about an hour, on the central shelf of the oven. Always perform the toothpick test before taking the cake out of the oven. Remove it from the oven 23 and let it cool before removing the cake from the pan. Then slightly heat the honey and use it to brush the cake, making it glossy 34.

Storage

The cake keeps at room temperature under a glass dome for about three days.

Advice

For an even more delicious and crunchy surface, you can replace the honey with a generous sprinkle of brown sugar, to be spread over the apples before baking the cake.

For the translation of some texts, artificial intelligence tools may have been used.