Blogging Marathon# 57: Week 2/ Day 3
Theme: Food52 Contest Recipes from here
Dish: Apple Ricotta Cake
I'm ending this week's marathon on a sweet note with this Apple Ricotta Cake from Food52. We went apple picking couple of weeks back and I had quite a few apples left. I also had some ricotta cheese that needed to be used up in the fridge. So I looked for recipes with apples and ricotta in Food52 and found this delicious cake recipe which happens to be the 'Best recipe with Fresh Ricotta' contest winner.
This recipe uses only 1 apple and doesn't really taste like an 'apple' cake. I'm not a big apple fan so that is totally fine with me, but if you are looking for an apple cake that tastes like an apple pie (or more apple'y'), then this is not for you.
The addition of ricotta gives the cake almost a cheesecake like texture. It is airy and light. After reading the reviews, I reduced the sugar quantity from 1cup to ¾cup but kept everything else as is. This recipe has 3 eggs but I was making this for friends who eat eggs so I didn't bother with substituting the eggs with a vegetarian option. All in all this is a delicious cake that I'll be making often.
All purpose flour - 1¼cup
Baking powder - 1tbsp
Salt - a pinch
Unsalted Butter - 8tbsp or 1stick, softened
Sugar - ¾cup (increase to 1cup if you want sweeter cake)
Eggs - 3, large
Ricotta cheese - 1cup
Apple - 1 medium, peeled and grated (about 1cup)
Vanilla extract - 1tsp (or use zest of 1 lemon)
Confectioners Sugar - for serving
Unsalted Butter - 8tbsp or 1stick, softened
Sugar - ¾cup (increase to 1cup if you want sweeter cake)
Eggs - 3, large
Ricotta cheese - 1cup
Apple - 1 medium, peeled and grated (about 1cup)
Vanilla extract - 1tsp (or use zest of 1 lemon)
Confectioners Sugar - for serving
Method:
- Preheat oven to 375°F. Butter and flour a 9~10" spring form pan.
- Cream butter and sugar in a stand mixer or using a hand mixer until light and fluffy.
- Add the eggs one at a time and beat until combined.
- Slowly add the flour, salt, baking powder, vanilla extract (or lemon zest), grated apple and ricotta cheese. Beat until well combined.
- Pour into the prepared pan and bake for 35~40 minutes or until the cake is golden brown and the sides start to pull away from the pan.
- Cool in the pan for 10 minutes, then turn it out onto a wire rack rack and cool completely. Sift confectioners sugar over the top just before serving.
Lets check out what my fellow marathoners have cooked today for BM# 57.
I had made your ricotta loaf when I was looking for a recipe to use up leftover ricotta.now you have more recipes for ricotta :-)..gorgeous cake, btw
ReplyDeleteThe cake looks very well made , sounds interesting too . With both apple and ricotta I thought it would be eggless .
ReplyDeleteCake looks very sinful...after using apple puree so much, I have actually given up on seeing how an apple cake might taste!...:)..enjoyed your series..
ReplyDeletehave not tried cheese in cake! bookmarking it
ReplyDeleteThe texture of this cake is lovely. Apple and ricotta is an interesting combination for a cake.
ReplyDeleteApple and ricotta together in a cake sounds delicious.Cake looks sinful. Bookamarked.
ReplyDeleteWow, wat a super moist cake,even i picked this cake but somehow failed to make it for the theme,delicious.
ReplyDeleteI saw this one and it was on a possible but then got shortlisted. love the texture - will definitely be trying it
ReplyDeleteWow! Your cake looks just perfect ....beautiful texture and finishing!
ReplyDelete