Friday, October 20, 2017

Italian Apple-Ricotta Cake

This cake was simple and delicious and great for fall.  I liked using fresh local ricotta and apples in this.  The cake was moist and delicious.  One could add a topping to this, but we enjoyed as-is.  This cake is supposed to be from the Tuscany region. 

Italian Apple-Ricotta Cake
adapted from Food 52

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

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.  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.

3.  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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