Apple Ricotta Cake
A delightful blend of tart apples and creamy ricotta, this Apple Ricotta Cake is moist, flavorful, and perfect for any occasion.
Ingredients
Cake Ingredients
- 4 large eggs (room temperature) Ensure your eggs are at room temperature for best mixing.
- 3/4 cup sugar (white granulated)
- 1 cup ricotta cheese (whole milk for creaminess) Consider brands like Galbani or Belgioioso for richness.
- 1 tsp vanilla extract (pure is best)
- 3/4 cup olive oil (golden and fruity for flavor)
- 1/4 tsp salt
- 2 tsp cinnamon (freshly ground for vibrant flavor)
- 2 cups almond meal (or almond flour, fine and gluten-free)
- 1 tbsp baking powder
- 4 apples (mix of Granny Smith and Honeycrisp) Using fresh, seasonal apples elevates flavor and texture.
- 4 tbsp brown sugar (for topping)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare a 9” springform pan with cooking spray.
- Slice the apples into thin wedges, discarding the cores and setting them aside.
Mixing
- In a large mixing bowl, combine eggs, sugar, ricotta cheese, and vanilla extract; beat until smooth and creamy.
- Gradually stir in olive oil, salt, and cinnamon until well combined.
- Carefully add almond meal and baking powder, gently mixing until just combined.
- Fold in three of the sliced apples until evenly distributed.
Baking
- Pour the batter into the prepared springform pan, spreading it evenly.
- Arrange the remaining apple slices on top and sprinkle with brown sugar.
- Bake for about 60 minutes or until the apples are golden brown and a toothpick inserted comes out clean.
Cooling and Serving
- Let the cake cool in the pan for 10-15 minutes before removing the sides of the springform.
- Serve warm or at room temperature with whipped cream or ice cream if desired.
Notes
Store in an airtight container at room temperature for 1-2 days, in the fridge for up to a week, or freeze slices for up to three months.