Christmas

Louisa's Cake

by:
May  2, 2021
4.3
144 Ratings
Louisa's Cake
Photo by James Ransom
  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 6
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

Test Kitchen Notes

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

What You'll Need
Watch This Recipe
Louisa's Cake
Ingredients
  • 9 tablespoons unsalted butter, at room temperature
  • 1 cup plus 2 tablespoons sugar
  • 3 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 pinch salt
  • 1 cup fresh ricotta
  • Zest of 1 lemon
  • 1 tablespoon baking powder
  • 1 apple, peeled and grated (should yield about 1 cup)
  • Confectioners' sugar for serving
Directions
  1. Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan.
  2. Cream the butter and sugar in a standing mixer until light and fluffy.
  3. On the lowest speed, add the eggs one at a time.
  4. Slowly add the flour, salt, ricotta, lemon zest, baking powder, and apple.
  5. 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.
  6. 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.
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Jennifer Wagner
Jennifer Wagner is a creative director and graphic designer who loves traveling, cooking and gardening She lives in Garrison, NY

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516 Reviews

e4trgfgf
e4trgfgf November 18, 2024
I've baked this cake countless times; it's become almost second nature, just like how Italian Nonna Louisa would make it! It's my go-to for hosting friends at home or bringing a comforting treat to those who need it most—everyone adores it. Though I misplaced my recipe recently, I recalled its origin: Food 52, one of my beloved websites for discovering amazing recipes! Vidmate app has quickly become my go-to companion for video exploration.https://vidmate.co.in/
 
e4trgfgf
e4trgfgf November 18, 2024
I've baked this cake countless times; it's become almost second nature, just like how Italian Nonna Louisa would make it! It's my go-to for hosting friends at home or bringing a comforting treat to those who need it most—everyone adores it. Though I misplaced my recipe recently, I recalled its origin: Food 52, one of my beloved websites for discovering amazing recipes! Vidmate app has quickly become my go-to companion for video exploration.
 
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Elena_B
Elena_B June 21, 2024
Hi all, i have done this cake numerous times but only once i managed to get to the structure similar to the recipe picture. All other times unfortunately cake comes out way too dense and moist almost like a flan. I have tried with different ricotta types and different oven temperatures, but alas still cant make it work. If anyone managed to overcome this, i would be so happy to know how, because the taste is great but the texture is nothing like the photo :(
 
cosmiccook
cosmiccook June 21, 2024
I read (Serious Eats, maybe?) that subbing cottage cheese for Ricotta is a wonderful idea. Good Culture Cottage cheese makes a DOUBLE CREAM ( I know, expensive) I'm itching to use in lieu of Ricotta. This might be the perfect recipe for an experiment. I would ONLY use the Good Culture brand.
 
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Manzar K.
Manzar K. June 18, 2024
I've baked this cake countless times; it's become almost second nature, just like how Italian Nonna Louisa would make it! It's my go-to for hosting friends at home or bringing a comforting treat to those who need it most—everyone adores it. Though I misplaced my recipe recently, I recalled its origin: Food 52, one of my beloved websites for discovering amazing recipes! Vidmate app has quickly become my go-to companion for video exploration.
 
Anja
Anja May 5, 2024
What a wonderful and simple recipe. This cake may not look fancy or glamorous cake but I can see myself eating this at a little cafe or restaurant in the countryside of Italy or Spain. The apples and ricotta make this a moist cake, I also sprinkled slivered almonds on the top, and I already know this recipe is a keeper. The cake came together in no time. I used a gluten free flour blend and baked it for 45 minutes. Thank you for this delicious recipe!
 
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Fantastic! Made these into blueberry “muffins”, 325’F for 30 min. ( I only had 2 eggs, I will try with 3 soon)
 
carol
carol September 26, 2023
I have made this cake so many times I feel like I can make it from memory as the Italian Nonna, Louisa does! I make it for friends that come over to my house, for meals that I take to friends in need; everyone loves it! I lost my recipe recently, but thankfully I remembered where I originally found this wonderful recipe...one of my favorite websites....Food 52!
 
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Sugar=218 grams
AP Flour=150 grams
Ricotta=247 grams