Cooking with Manuela: Ricotta and Apple CakeJanuary 20, 2021
Dense, moist, easy-to-make and oh-so yummy ricotta-apple cake
Here is an twist to the classic apple cake. Just as delicate and wholesome, but made with the addition of ricotta cheese to keep it extra dense and super moist. Every bite of this cake is packed with sweet apple pieces. For this recipe I added one extra apple than I normally would, and I cut the slices extra thin. Take a look at what I got…
Trust me, it taste just as good as it looks! Make sure to take a look at the ingredient list. Nothing unusual, but the classic eggs, sugar, flour, a little bit of butter… Apples and ricotta of course! I bet you have everything in the list right now (especially if you have a weak spot for ricotta cheese just like I do!).
This cake is ready in no more than one hour from start to finish. The only time consuming part is peeling and slicing the apples. Combine the ingredients, bake and sprinkle with powdered sugar when ready. Ready to try this too?!?
Preheat the oven to 350F (180C).
Peel and remove the core of the apples, and cut in thin slices. Toss with lemon juice and set aside.
In a large bowl add the 3 eggs and cup of sugar. Beat well with electric mixer until light and fluffy.
Add the milk, ricotta and mix some more.
Add the lemon zest and melted butter (cooled down) and mix.
Add the flour, baking powder and salt and mix just until combined.
Add the apple slices and fold with a spoon.
Grease or line with parchment paper a 9-inch baking pan.
Add the batter and level. Bake at 350F for about 45 minutes, or until set.
Sprinkle with powdered sugar if you like. And enjoy!