This Creamy Italian Ricotta and Apple Cake is a super-delicious and easy recipe, made with a dough made with ricotta cheese, granulated sugar, an egg, potato starch, milk, and baking powder, and topped with thinly sliced apples.
After baking, you will obtain a fragrant, soft and melt-in-your-mouth dessert, to be dusted with an impalpable layer of icing sugar and enjoyed as a snack, for breakfast or as a dessert, accompanied by a cup of coffee or a glass of sweet wine.
What is Apple Ricotta Cake?
The ricotta apple cake is a delightful Italian dessert that marries the natural sweetness of apples with the creamy texture of ricotta cheese. This combination reflects Italy's rich culinary tradition of incorporating fresh, local ingredients into simple yet flavorful dishes. While the exact origins of this cake are not well-documented, it is a variation of the classic Italian apple cake, "torta di mele," which has been a staple in Italian households for generations. The addition of ricotta adds moisture and a subtle richness, elevating the traditional apple cake to new heights.
Globally, apple cakes take on various forms, each reflecting the culinary heritage of their region. In Germany, "Apfelkuchen" is a popular dessert featuring sliced apples atop a dense, buttery cake, often flavored with cinnamon and lemon zest. France offers the "Tarte Tatin," an upside-down caramelized apple tart that is both rustic and elegant. In Poland, "Szarlotka" is a beloved apple pie with a crumbly topping, sometimes enhanced with spices like cinnamon and cloves. The United States is famous for its classic apple pie, characterized by a flaky double crust encasing a spiced apple filling, symbolizing comfort and tradition in American cuisine.
What Are the Best Apples for This Cake?
The best for this type of preparation are Rennet apples, but any variety you have available will work just fine.
Can I Swap The Ricotta for Another Cheese?
Of course! Mascarpone works well for a richer, creamier texture, while cream cheese can add a slight tanginess. Cottage cheese (blended for smoothness) can also be used, though it may be less creamy. These alternatives maintain the cake’s moisture and softness but slightly alter the flavor and texture.
Can I Add Anything Else to The Cake?
Naturally gluten-free, making it suitable for guests with celiac disease or gluten intolerance, this cake can be enriched with your favorite ingredients: for example, you can add a handful of chocolate chips to the mixture, flavor it with a drop of vanilla extract, a pinch of ground cinnamon, or the grated zest of a lemon or orange.
Storage Instructions
This creamy, flourless apple and ricotta cake can be stored at room temperature, covered with a cake cover, for up to 1-2 days. If the temperature is high, we recommend storing it in the refrigerator.
Ingredients
How to Make Italian Ricotta and Apple Cake (No Flour!)
;Resize,width=712;)
To make this creamy flourless apple and ricotta cake, start by placing the ricotta in a bowl and working it with a fork until soft. Then add the egg, sugar, sifted starch, baking powder and milk.
To make this creamy flourless apple and ricotta cake, start by placing the ricotta in a bowl and working it with a fork until soft. Then add the egg, sugar, sifted starch, baking powder and milk.
;Resize,width=712;)
Mix all the ingredients with an electric whisk until you obtain a creamy, lump-free mixture.
Mix all the ingredients with an electric whisk until you obtain a creamy, lump-free mixture.
;Resize,width=712;)
Pour the mixture into a 22cm diameter springform pan, buttered and sprinkled with starch (or lined with baking paper), then leveling the surface with a spatula to make it uniform.
Pour the mixture into a 22cm diameter springform pan, buttered and sprinkled with starch (or lined with baking paper), then leveling the surface with a spatula to make it uniform.
;Resize,width=712;)
Peel the apples, cut the pulp into thin slices and arrange them on the surface of the dough. Finally, bake in a preheated oven at 160°C (320°F) for 45 minutes. If the cake gets too dark, cover it with aluminum foil and continue baking as directed. Once ready, remove the cake from the oven, let it cool completely, then transfer it to a serving plate and dust with powdered sugar.
Peel the apples, cut the pulp into thin slices and arrange them on the surface of the dough. Finally, bake in a preheated oven at 160°C (320°F) for 45 minutes. If the cake gets too dark, cover it with aluminum foil and continue baking as directed. Once ready, remove the cake from the oven, let it cool completely, then transfer it to a serving plate and dust with powdered sugar.
The cake is ready to be enjoyed!
The cake is ready to be enjoyed!
;Resize,width=767;)
