by SML Office
A&M's Testing Notes:
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Expand9 tablespoons unsalted butter, at room temperature Ask a question about this ingredient
1 cup plus 2 tablespoons sugar Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1 1/4 cup all-purpose flour Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 cup fresh ricotta Ask a question about this ingredient
Zest of 1 lemon Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
1 apple, peeled and grated (should yield about 1 cup) Ask a question about this ingredient
Confectioners' sugar for serving Ask a question about this ingredient
Heat the oven to 400˚. Butter and flour a 9 or 10-inch spring form pan.
Ask a question about this stepCream the butter and sugar in a standing mixer until light and fluffy.
Ask a question about this stepOn the lowest speed, add the eggs one at a time.
Ask a question about this stepSlowly add the flour, salt, ricotta, lemon zest, baking powder and apple.
Ask a question about this stepScrape 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.
Ask a question about this stepCool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift powder sugar over top or serve with your favorite seasonal fruit.
Ask a question about this stepI just made this tonight and it was so delicious and easy. Only problem is that the middle wasn't completely done but I was scared to cook it any longer because the sides and bottom were slightly overcooked. Might try to cook it in a water bath next time like a flan or a cheesecake.
My boyfriend has loved it
The first time I made this cake, I knew I would make it again it was such a hit.
Second attempt, I doubled the recipe and made 12 regular cupcakes, and still had enough batter for a two layer ( 8 inch pans ) cake. I frosted the cupcakes and layers with lemon cream cheese icing . In the middle of the layer cake, I filled it with lemon curd ,before icing the exterior. This is my newest favorite cake recipe!!!
I blogged about Louisa's cake here, and realized that I should have shared the link. it's a lovely, lovely cake.
http://calcuttachow.wordpress.com/2011/05/18/orange-and-apple-ricotta-cake/
Made this - stunning. Took it in to the office and it was devoured in NO time. I offered to bake a colleague a cake for his leaving do and guess what he requested? Yep...this. So I'll be making this on Friday!!!!!!!!!!!!!!!!!!!!! Wonderful - thank you.
I just started baking recently and can be intimidated at times especially with cakes. This is definately my go to cake now for any occasion. I poured rose petal sauce over the top, delicious!
I just started baking recently and can be intimidated at times especially with cakes. This is definately my go to cake now for any occasion. I poured rose petal sauce over the top, delicious!
I made it per the exact recipe last week...delicious, delicious, delicious! Everyone loved it. This week I made it again but I used ripe pear instead of apple, doubled the lemon zest (my lemons aren't very big) and was a little short on the ricotta so used about a quarter cup of sour cream to complete my 1 cup. This one is also divine!
I made this cake last week--doubled the recipe and baked in a bundt pan. It looked and tasted wonderful and was fragrant and delicious. Everybody loved it, and it was even better the second and third day.
This cake is exceptional. I made this for my brother when he came to town a few weeks ago and the whole family loved it. Surprisingly, my 11-year-old son loved it so much that he requested it for his birthday cake last week, and everyone invited to the party loved it there, too (even more than the brownies I made in case the cake wasn't decadent enough for a birthday celebration).
This is a great cake! Beautiful dense, moist texture and the perfect foil for fruit topping, either fresh or compote. I served it last night with fresh figs...perfect. I wasn't sure about the baking time because of the many comments saying the cake needed 45 minutes instead of the 25-30 specified in the recipe. My oven temp is very accurate (I have an oven thermometer) and I baked mine for 35 minutes and will try 30 next time. I think its important to realize the cake firms up as it cools. Its similar to may of the minimal flour chocolate cakes which seem a little wiggly as they come out of the oven, but which cool to a perfect, solid, slice.
What a lovely, lemon perfumed cake! I made this tonight for my mom's birthday and served it with a warm mango-strawberry compote. My three year old son, who helped make it, was suspicious about the ricotta (he is certain he does not like cheese), but said it was the most delicious cake "ever." Thank you for a wonderful recipe!
I turned this into a two-layer cake, made lemon ricotta stuffing with the leftovers to put between the layers, and made a blackberry syrup to pour over top (didn't want to adulterate it too much, but had way too many blackberries in my last produce bin). Huge hit at my friend's baby shower.
This is one outstanding cake! A real keeper. I made it twice this weekend. The encore was because of the requests for more. Perfection. Everyone asked for the recipe. SML Office, thank you *so* much for sharing this lovely and very simple recipe.
I made this cake today & the texture is wonderful, but the cake doesn't have much flavor on its own. When you make it, definitely plan to serve with a topping. I'm sure it would be delicious drizzled with melted chocolate or a fruit compote. I chose to dust mine with cinnamon & powdered sugar, which gave it a coffee cake flavor. Breakfast for the week!
I made this for Mother's Day and everyone loved it!!!! I didn't have a springform pan, but used a regular pan instead and it turned out wonderfully! thanks!
Such a simple, elegant, and delicious cake. It's excellent just on its own but I've also used it as the layers for a strawberry shortcake. Amazing!
made this cake for Easter, a HUGE hit. HUGE. amazing recipe.
This cake is so light and delicate. Thanks for this really wonderful recipe.
I made 2 of these tonight for Easter tomorrow. I used a 10inch SF pan and they cooked for exactly 25 mins and were perfect. The batter was very delicious. I am def. going to make again using orange zest and I mat even try an almond extract for an almond version. Thanks for sharing a great recipe.
This cake is delicious! I used sheep's milk ricotta from the farmer's market. Brought it into work today and served it with sliced strawberries--it was devoured immediately.
My wife, herself a native Italian who was raised on the belief that olive oil is sacred and butter is sacrilegious, refused my repeated efforts to convince her that we should try this recipe--until I suggested that we substitute mascarpone for the butter. While I have never tasted the original, buttery version of this recipe, I am happy to report that the final product of our efforts was quite delicious (if I do say so myself!). Thank you for the recipe and the inspiration!
Making this now for Sunday dinner with friends - I can already tell it is going to be delicious. How simple and perfect a recipe. The endearing story is just an added bonus!
This is one super cake. I'll think of that pic of Louisa every time I make it, which will be often!
This is an INCREDIBLE recipe. As rich and creamy as cheesecake, but with about 1/3 of the guilt. I made this and the winning tart recipe on the same night, and it's pretty clear which one won't be shared with the office...thanks!
I made this for visiting family. I dressed it with a little sauce made from good plum jelly, a dash of kirsch, a little butter and heat. They were licking their plates. Thanks for something I will be making again and again. Strawberry season is coming fast, and we have blueberries in the garden. Can't wait!
Everyone in my family loved this cake! The boys polished off the last of it for breakfast this morning. One son asked if next time I make it without the lemon zest and I think I'll do that and maybe add vanilla bean instead? Anyway, bravo.
What a lovely cake.
This cake is super quick and easy to make and is wonderful!! Made it 3 days ago and it's still moist (without me wrapping it up very well). Thanks for the wonderful recipe.
Just made it -- it's a lovely, rich, moist lemony cake. So easy to make.
Would this cake be sturdy enough to survive a care package? I'm thinking of making it for my daughter's birthday and sending it to her at University. I'd send it Priority Mail, but it will still take 2-3 days in transit. Should I freeze it before sending?
No freezing neccessary. 2-3 days should be fine. Perhaps send it in the springform pan as a gift. A standard springform is so useful!
I brought this cake to work today for a potluck and everyone enjoyed it and asked for the recipe! Very nice.
This cake was lovely - made it over the weekend and it disappeared as I served it with homemade vanilla pudding on the side.
Is there a prefered type of apple to use? I had some Fuji's lying around and included them but there was almost no flavour.
Apple type not important. The cake does not have an apple flavor at all. The apple compliments the ricotta and keeps the whole cake moist. Almost like zucchini in chocolate-zucchini cake.
Congratulations on your win! I'm very excited to try this cake.
Congratulations. I like how it is so easy and delicious to make it!
So happy the cake won and for all the kind words. I plan on seeing Louisa at Easter and thinking of working with her in the kitchen and testing/developing more. -Jennifer
congrats on your win! this takes me back (or so i wish) to our trips to Italy, thanks for the story!
Congratulations! Looking forward to trying this soon.
Have saved this recipe to make soon. Congrats!
Oh, I'm so happy for you! Your cake and its story are simply lovely!
I made Louisa's cake tonight. It was delicious. Moist, lemony, buttery....I am so happy to have the recipe. Thank you and congratulations on being a finalist!
Waverly,
This is the most exciting news—I'm so happy.
Love times infinity.
Ahhh, the quintessential Italian dessert . . .fruit and cheese!! Just love this recipe, and am thrilled to see it as a finalist. ;o)
Congrats!! I think we should both win.... The perfect fresh ricotta meal!!!!
I just baked this today. It's lovely. I only had 1/2 cup of ricotta, so I added 1/2 cup mascarpone cheese, which may have contributed to the moist texture.
What a great idea substituting mascarpone. This makes me want to make Tiramisu, pronto.
Congrats! What a lovely cake.
What a beautiful cake - sounds like a dessert that's right up my alley! Congrats!
And more congrats for your win!
This is just what I was looking for for Saturday's dessert course! Thank you and congrats!!
Looks like a perfect ending to a Sunday afternoon meal.
I wish that you would update your profile to tell us about yourself... I am not excited about voting for an "office".
Good advice, will do!
Perfect! and so Italian. It's not an overpowering sweet cake. This would be great with fresh fruit.
This looks like the perfect dessert to make for tonight! Congrats on making the finalist round.
Congratulations! I'm so happy to see this lovely cake as a finalist.
I am so glad this is a finalist! Congrats to you on a lovely recipe!
Congrats! Love that the cake is good for breakfast as well as dessert.
This cake rocks the casbah - please let me join you the next time you visit Louisa!! It is moist and lovely.
Wow! And what a lovely story behind the cake.
sounds delicious!
What a sweet story! The cake looks lovely, too!
I tested my oven and the temp is perfect. Could 400 be too hot?
is there any way this can be made GF without destroying a wonderful cake.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
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Louisa's ingredients: ricotta, flour, butter, apple, lemon zest, sugar and eggs.
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Flouring the pan.
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Amanda looks skeptical. As a matter of fact, so does Merrill.
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Nothing but smiles now. We're making cake!
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This one starts with the classic butter and sugar combo.
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3 eggs give it lift and richness.
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Bowls, bowls everywhere!
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Once you peel the apple, you'll want to grate and use it quickly -- it browns in an instant.
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Back to Amanda, at the mixer -- she adds the flour, salt and baking powder (missing from the ingredient shot).
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Amanda dangles the ricotta precariously.
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A gentle touch is important at the end.
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The batter is light and beautiful.
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The cake almost looks like a frittata when it emerges from the oven.
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I made this cake GF thanks to the input from the Hotline and it was as wonderful as the original recipe. My family continually requests this cake. It's yummy, quick and easy.