Apple Ricotta Cake

Ingredients

• 3 pieces Eggs (batter) (large, room temperature)
• 160 grams Granulated sugar (batter) (fine granulated)
• 1 teaspoon Vanilla sugar or vanilla extract (batter) (use vanilla extract if unavailable)
• 100 ml Vegetable oil (neutral oil)
• 100 ml Milk (whole milk, room temperature)
• 60 grams All‑purpose flour (≈8 heaped tablespoons, sifted)
• 2 teaspoons Baking powder (double‑acting)
• 3 pieces Apples (peeled, cored, cubed)
• 1 tablespoon Lemon juice (juice of half a lemon)
• 250 grams Ricotta cheese (or cottage cheese) (drained)
• 2 tablespoons Granulated sugar (filling) (fine)
• 0.33 teaspoon Vanilla sugar (filling) (≈1/3 tsp, optional)
• 1 piece Egg (filling) (large, room temperature)
• 2 tablespoons Almond flakes (toasted optional)
• 1 tablespoon Butter for greasing (softened)

Instructions

1. Prepare the batter

   In a large mixing bowl, beat 3 eggs, 160 g sugar and 1 tsp vanilla sugar (or extract) with a hand mixer for 2–3 minutes until the mixture is light and fluffy. Add 100 ml vegetable oil and 100 ml milk, mix briefly. Sift the flour together with the baking powder and add the flour in two portions, mixing gently each time to avoid lumps. The batter should be smooth and slightly thick. Reserve about 1/4 of the batter for later.

   Time: PT10M

2. Prepare the apples

   Peel, core and cut the 3 apples into bite‑size cubes. Place the cubes in a bowl and drizzle with the juice of half a lemon (≈1 tbsp). Toss gently so the lemon juice coats all pieces and prevents browning.

   Time: PT10M

3. Make the ricotta filling

   In the medium bowl combine 250 g ricotta (or cottage cheese), 2 tbsp sugar, 1/3 tsp vanilla sugar and 1 egg. Mix with a spoon or mixer until smooth and homogeneous.

   Time: PT5M

4. Grease the pan

   Grease the 26 cm round baking pan with softened butter, making sure the bottom and sides are well coated. You may also line with parchment paper for easier release.

   Time: PT2M

5. Assemble the cake

   Pour half of the batter into the prepared pan and spread evenly. Distribute the apple cubes over the batter in a single layer. Spoon the ricotta filling over the apples, spreading gently. Finally, pour the remaining batter on top, using a piping bag or a spoon to spread it evenly. Sprinkle the almond flakes over the surface.

   Time: PT5M

6. Bake

   Place the pan in a pre‑heated oven at 170 °C (340 °F) and bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the centre comes out clean.

   Time: PT45M

   Temperature: 170°C

7. Cool and serve

   Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then run a thin knife around the edge, invert onto a cooling rack and let it cool completely before slicing.

   Time: PT10M

Nutrition Facts

Calories

333

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs (batter): egg replacer
• Instead of Granulated sugar (batter): coconut sugar
• Instead of Vanilla sugar or vanilla extract (batter): vanilla extract
• Instead of Vegetable oil: canola oil
• Instead of Milk: almond milk
• Instead of All‑purpose flour: spelt flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Apples: pears
• Instead of Lemon juice: vinegar
• Instead of Ricotta cheese (or cottage cheese): cottage cheese
• Instead of Granulated sugar (filling): honey
• Instead of Vanilla sugar (filling): vanilla extract
• Instead of Egg (filling): egg replacer
• Instead of Almond flakes: chopped nuts
• Instead of Butter for greasing: margarine

Equipment Needed

• Mixing bowl (large)
• Mixing bowl (medium)
• Hand mixer or whisk
• Measuring cups and spoons
• Knife
• Cutting board
• Peeler
• 26 cm (10‑inch) round baking pan
• Spatula or rubber scraper
• Piping bag (optional) (optional)
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Prepare the batter
• Prepare the apples
• Assemble the cake
• Bake

Chef Tips from the Video

• Use room‑temperature ricotta for a smoother filling.
• Toast the almond flakes lightly in a dry pan for extra crunch.
• If you don’t have a piping bag, a zip‑lock bag with a corner cut off works well.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: Can sit at room temperature for up to 2 hours after cooling.

Make-Ahead Tips

• The batter can be prepared up to 2 hours ahead and kept refrigerated.
• Ricotta filling can be made a day in advance and stored covered in the fridge.