Apple and Ricotta Cake

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Cake Line Cream flour50g
type-00 flour200g
ricotta cheese250g

Ingredients for the filling/topping

3 apples (about 300g), 30ml oil, 1 lemon, FlavourArt Aroma of Jamaica Rum, 1 sachet of cake yeast, cinnamon as needed


Wash and finely slice one of the apples, and cube the other two. Place the eggs, sugar and Jamaica Rum Aroma in a pot, whisk until you have a frothy and clear mix. Add your ricotta and continue to whisk, adding first the lemon and finally the sifted flour, the Cake flour and the yeast. Work all the ingredients together and finally add the apples cubes.
Pour the mix into a buttered and floured 22cm-diameter tray, place the apple slices on top, and dust with cinnamon. Bake your Apple and Ricotta Cake at 180°C for 45 minutes - once cooked, remove from the tray and leave to cool thoroughly before serving.


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