Author Notes: Louisa is a family friend, gardener and chef from Castellina in Chianti, Italy, where we gather several times a year. She cooks everything from memory and threw this together one night last spring. When we pressed her for the recipe she hastily rattled some ingredients off and we scrambled to write it all down on a napkin. Along with my husband and children, we've tested this cake about 6 times, and friends are constantly asking for the recipe. —SML Office —Jennifer Wagner
Food52 Review: Only a true Italian nonna could produce something this ethereal with such a simple list of ingredients. SML Office got the recipe for this cake from a family friend in Chianti (Louisa), and to us it's the epitome of a classic Italian dessert. It's airy and light, but not without integrity: ricotta, eggs and plenty of butter give it richness, grated apple lends heft, and lemon zest rescues it from being at all bland. The cake is gently sweetened, and thus equally suited to breakfast and dessert. We think it would be great with something tangy and fresh, like a fruit compote -- and rhubarb season is coming up! - A&M —The Editors
Serves: 6
Prep time: 20 min
Cook time: 30 min
Ingredients
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9
tablespoons unsalted butter, at room temperature
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1
cup plus 2 tablespoons sugar
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3
large eggs
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1 1/4
cups all-purpose flour
-
1
pinch salt
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1
cup fresh ricotta
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Zest of 1 lemon
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1
tablespoon baking powder
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1
apple, peeled and grated (should yield about 1 cup)
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Confectioners' sugar for serving
Directions
- Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan.
- Cream the butter and sugar in a standing mixer until light and fluffy.
- On the lowest speed, add the eggs one at a time.
- Slowly add the flour, salt, ricotta, lemon zest, baking powder, and apple.
- Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan.
- Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift confectioners' sugar over the top or serve with your favorite seasonal fruit.
- Your Best Recipe with Fresh Ricotta Contest Winner!
- This recipe is a Community Pick!
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395 Reviews
After reading all the comments, I did some things differently—one by accident. I used two Granny Smith apples instead of one. No one complained or even noticed there were apples in it. LOL. I added 1 tsp. vanilla because I think it adds to the taste in baked goods. I also added 1 scant tsp. Cinnamon. The jury is out on that. I also squeezed a 1/8 fresh lemon into the apples more out of concern they would turn brown. I also drained the juice from the apples.
I preheated my oven for 45 minutes so it was really at400 degrees. I didn’t open the oven door for 35 min. The cake had minor jiggling and was a lovely brown color. I lost the crunchiness, I think, due to the extra apple. I have adventures in driving and cooking
JB
Many thanks to Louisa who kindly shared this recipe and thanks to the community and its valuable comments. Best wishes from Mexico City! Grazie mille Louisa!