Fluffy apple cake

Ingredients

• 400 g00 flour
• 400 gapples
• 300 gcow’s milk ricotta, at room temperature
• 220 g (about 4)eggs, at room temperature
• 175 gsoft brown sugar
• 175 ggranulated sugar
• 100 gwhole milk, at room temperature
• 16 gbaking powder
• 1lime
• 1 pinchfine salt

Instructions

1. 1

   Mix ricotta

   Sieve the room-temperature ricotta through a strainer into a bowl. Stir in the soft brown sugar and finely grate in the lime zest; keep the lime for its juice. Mix and set aside.

2. 2

   Beat the eggs

   Put the eggs in another bowl with a pinch of salt and the granulated sugar. Beat with an electric whisk for a few minutes, until slightly fluffy. Add the ricotta mixture a spoonful at a time, waiting for each spoonful to blend in before adding the next.

3. 3

   Add dry ingredients

   Sieve the flour and baking powder together. With the mixer running, add them a spoonful at a time. The mixture will be quite thick, so gradually pour in the room-temperature milk in a thin stream to loosen it.

4. 4

   Prepare apples

   Switch off the whisk. Peel and core the apples, then cut them into 1–2 cm pieces and put them in a bowl. Cut the reserved lime in half.

5. 5

   Add lime juice

   Squeeze the lime over the apples straight away to help them keep their pale colour. Toss the pieces, then add them to the cake mixture.

6. 6

   Bake the cake

   Line a 28 cm cake tin with baking parchment and carefully pour in the mixture. Level it with a spatula or gently turn the tin to spread the mixture evenly. Bake in a preheated conventional oven at 180°C for 60 minutes, or in a fan oven at 160°C for 50 minutes. If the top gets too dark, cover the cake with foil after 40 minutes. When baked, remove it from the oven and leave it to cool until just warm before taking it out of the tin; transfer it to a wire rack to cool completely.

What is fluffy apple cake?

This is a soft, fruit-filled cake made with chopped apples folded into a ricotta-enriched batter. Apple cakes are baked in many forms across Europe; this version takes its character from the ricotta and the combination of brown and granulated sugar.

The ricotta gives the batter body while the eggs are whisked to introduce air. Lime zest and juice bring a fresh citrus note and help keep the cut apples looking pale.

Nutrition and macros by portion

The nutrition label shows one serving as written: 482 calories, 0g protein, 91g carbs, 7g fat.

The flour, sugars and apples provide most of the carbohydrates, while ricotta, eggs and whole milk contribute protein and fat. Pair a slice with plain yoghurt or fresh fruit for a more balanced plate; the supplied nutrition figures are per serving.

Ricotta and sugar

Ricotta first: sieving it helps break up any lumps, so it can blend smoothly with the brown sugar. Room-temperature ricotta and eggs are easier to incorporate evenly than cold ingredients.

Two sugars: the brown sugar goes into the ricotta, while the granulated sugar is beaten with the eggs. Add the ricotta mixture and then the dry ingredients gradually to avoid leaving dense pockets in the batter.

Keep the batter airy

Whisk the eggs, salt and granulated sugar until the mixture looks a little lighter and fluffy; it does not need to reach a stiff or ribbon-like stage. Use a steady pace when adding the ricotta mixture so the beaten eggs do not lose all their air at once.

Once the flour and baking powder go in, mix only until incorporated. The batter is meant to be thick, and the milk loosens it gradually without making it runny.

Cut and coat the apples

Even pieces: cut the peeled, cored apples into 1–2 cm chunks so they are distributed through the cake without weighing down any one area. Add the lime juice as soon as the apples are cut, then toss them before folding them into the batter.

The lime adds a gentle tang alongside the sweet batter. Fold the fruit in evenly rather than beating it with the mixer.

Bake and check for doneness

Use a preheated oven and a 28 cm tin, as specified in the method. Bake at 180°C in a conventional oven for 60 minutes, or at 160°C in a fan oven for 50 minutes.

The top can darken before the centre is ready, so cover it with foil after 40 minutes if it is getting too dark. Let the cake cool before removing it from the tin, then finish cooling it on a rack.

When to serve it

The cake works well for breakfast or an afternoon break, served plain or alongside tea or coffee. Letting it cool fully makes it easier to slice cleanly.

For a more substantial plate, serve a slice with plain yoghurt or fresh fruit. The method also suggests a dusting of icing sugar, though it is not included in the listed ingredients.

Recipe notes & tips

• Bring the ricotta, eggs and milk to room temperature before mixing.
• Sieve the ricotta to help it blend smoothly into the batter.
• Wait for each spoonful of ricotta mixture to incorporate before adding the next.
• Add the lime juice to the apples soon after cutting them.
• Cover the top with foil after 40 minutes if it is browning too quickly.
• Cool the cake on a wire rack before slicing for neater portions.

Variations

• Add cinnamon: mix a little into the flour for a warmly spiced flavour.
• Use lemon: replace the lime with lemon zest and juice for a different citrus note.
• Add chopped nuts: fold walnuts or hazelnuts into the batter for extra crunch.
• Change the apples: use a mix of tart and sweet apples for a more varied flavour.
• Serve with yoghurt: add a spoonful of plain yoghurt alongside each slice.

Common mistakes to avoid

• Cold ingredients: bring the ricotta, eggs and milk to room temperature so they combine more evenly.
• Adding flour all at once: add it gradually while mixing to avoid lumps.
• Overmixing the batter: stop once the flour is incorporated to help preserve its lightness.
• Uneven apple pieces: cut them into similar 1–2 cm chunks so they distribute through the cake.
• Darkening top: cover the cake with foil after 40 minutes if it is browning too much.
• Removing it too soon: let the cake cool before taking it out of the tin to reduce the chance of it breaking.

How to store

Once completely cool, store the cake in an airtight container at room temperature and eat within 2 days. For longer storage, keep it covered in the fridge for up to 4 days; bring slices to room temperature or warm them gently before serving.

Frequently asked questions