Ricotta and apple cake is a delicate, creamy dessert made with fresh apples, ricotta cheese, and fragrant citrus zest. This cake makes a wonderful dessert after dinner or a sweet addition to an afternoon coffee or tea. With its soft texture and lightly sweet flavor, it is a lovely treat to enjoy throughout the year, especially during apple season.
To make ricotta and apple cake, you combine ricotta cheese with egg yolks, sugar, starch, milk, vanilla, and citrus zest to create a smooth batter. Sliced apples and a little cinnamon are then added before the mixture is baked until set. Finished with a dusting of powdered sugar, this cake is simple to prepare and full of comforting flavours.
What is Ricotta and Apple Cake?
Ricotta and apple cake is a fruit-filled dessert that combines the creamy texture of ricotta cheese with the natural sweetness of apples. Unlike traditional cakes made with butter and flour, this recipe uses ricotta as its main ingredient, creating a soft, moist texture that is similar to a baked cheesecake or custard-style cake.
The addition of lemon and orange zest gives the cake a fresh, citrusy flavour that balances the richness of the ricotta. Vanilla and cinnamon add warmth, while the apples become tender as they bake.
Pro Tips
- Choose apples that will hold up to the baking process. Firm apples such as Granny Smith, Honeycrisp, or Golden Delicious work well because they hold their shape during baking. Look for tart apples for a more balanced flavor or sweeter varieties if you like a sweeter dessert.
- If your ricotta contains excess liquid, drain it before mixing it into the batter. This helps prevent the cake from becoming too watery.
- Use fresh citrus zest. Freshly grated lemon and orange zest add a fragrant, refreshing flavor that complements the creamy ricotta and sweet apples.
- Keep an eye on the cake to prevent it from overbaking. The cake bakes at 360°F (180°C) for approximately 60 minutes. The centre should be set, and the top should be lightly golden. If it browns too quickly, cover it loosely with foil.
Frequently Asked Questions
Can I Use a Different Type of Cheese Instead of Ricotta?
Ricotta is recommended because it gives the cake its characteristic creamy texture and mild flavour. If necessary, you could experiment with well-drained cottage cheese blended until smooth, although the final texture and flavour may differ.
Which Apples Are Best for Ricotta and Apple Cake?
Granny Smith apples are a good choice if you enjoy a slightly tart flavor that balances the sweetness of the cake. Honeycrisp, Gala, and Golden Delicious apples are also excellent options if you prefer sweeter fruit. Choose firm apples that will soften without becoming overly mushy.
Can I Make Ricotta and Apple Cake Ahead of Time?
Yes! This cake can be prepared a day ahead. Dust it with the powdered sugar just before serving for the best appearance.
How to Store Ricotta and Apple Cake
Because this cake contains ricotta cheese and eggs, it should be stored in an airtight container in the refrigerator once it has cooled. It will keep for approximately 3 to 4 days. Serve it chilled or let a slice sit at room temperature briefly before enjoying it.
Ingredients
How to Make Ricotta and Apple Cake
Cut the apples into slices and place them in a bowl. Add lemon juice and some of the sugar, tossing to coat the apple slices evenly. Set aside while you prepare the batter.
Cut the apples into slices and place them in a bowl. Add lemon juice and some of the sugar, tossing to coat the apple slices evenly. Set aside while you prepare the batter.
Place the ricotta cheese in a large mixing bowl and beat until smooth. In another bowl, combine the egg yolks, remaining sugar, vanilla, and starch. Add the ricotta and mix well until combined. Gradually pour the milk into the ricotta mixture, beating until the batter is smooth. Add the zest of the two lemons and the orange, followed by a little cinnamon. Stir well until thoroughly combined.
Place the ricotta cheese in a large mixing bowl and beat until smooth. In another bowl, combine the egg yolks, remaining sugar, vanilla, and starch. Add the ricotta and mix well until combined. Gradually pour the milk into the ricotta mixture, beating until the batter is smooth. Add the zest of the two lemons and the orange, followed by a little cinnamon. Stir well until thoroughly combined.
Gently fold the prepared apple slices into the batter. Pour the mixture into a greased or parchment-lined cake pan, spreading it evenly. Preheat the oven to 360°F (180°C). Bake for approximately 60 minutes, or until the cake is set in the centre and lightly golden on top. Allow it to cool before removing it from the pan.
Gently fold the prepared apple slices into the batter. Pour the mixture into a greased or parchment-lined cake pan, spreading it evenly. Preheat the oven to 360°F (180°C). Bake for approximately 60 minutes, or until the cake is set in the centre and lightly golden on top. Allow it to cool before removing it from the pan.
Once the cake has cooled, sprinkle powdered sugar over the top. Slice, serve, and enjoy!
Once the cake has cooled, sprinkle powdered sugar over the top. Slice, serve, and enjoy!
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