Here’s an easy recipe for an apple cake. I made it for my mom, who always asks me for some apple pie. Unfortunately I don’t bake that kind of treat, but I have my good reasons: my boyfriend makes the best apple pie EVER. Point and statement. So I just let him baking it and sometimes, when he’s not around, I experiment some alternatives.
This cake is very lean (no butter, no oil, just ricotta!) and it’s soft and moist even the day after! Perfect for breakfast, as long as it is not too sweet and heavy.
- 9oz/250gr ricotta
- 2 cups/200gr cake flour
- 1/3 cup + 1 tbs/50gr wheat starch
- 3/4 cup/150gr granulated sugar
- 3 eggs separated
- 1 pkg/4 tsp baking powder
- 3 apples (I used Granny Smith)
- juice of half a lemon
- 3 tbs raisin
- sugar powder for serving
1. Preheat oven to 350°F/ 180°C. Grease and flour one 9in by 2in (24cm diameter) cake pan, tapping out excess flour.
2. Peel and core apples, cut them into little pieces and put them in a bowl with lemon juice and raisins. Mix everything well.
3. In a large bowl, using an electric mixer fitted with the paddle, beat ricotta and sugar until light colored. Add egg yolks, flour, baking powder and wheat starch. Then toss in the apples mixture and stir with a spoon.
4. Using the electric mixer fitted with a whisk, beat egg whites on medium-high until glossy stiff peaks form (do not overbeat!), about 3 minutes.
5. Add the egg whites to the apple mixture, folding them gently.
6. Toss the mixture in the pan and bake it for 45 to 50 min. Once it is done, let cool completely in pan. Sprinkle with some sugar powder before serving.