Louisa's Cake

By susanwadle

Ingredients

• 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

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

Heat the oven to 400?. Butter and flour a 9 or 10-inch spring form pan.

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.

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Beautiful cake.. I made mine in an 8 inch springform and my cake is 2 inches high. two changes only that does not compromise the original recipe. 1) added 2 grated apples with the juice. 2) baked at 375 for 37-40 minutes on middle rack. I did not open the oven until after the 35 minutes to avoid it sinking in the middle. I got golden color all around and a leveled top. For those adding vanilla, it really takes away from the original Italian cake, the lemon zest is enough to take care of any egg smell. A winner

Baked it for about 30 minutes and it was set. I used two grated apples and squeezed out the excess liquid...wonder if that's why the cake baked faster than other posters reported. Cake is golden but not as brown as the photo. I added a teaspoon of vanilla and 1/2 teaspoon of orange flower water. Will let you know how it tastes!

I've made this more than a few times and always add 2 apples, grated very finely so it's basically applesauce, though don't squeeze out the excess juice. I omit several T of butter (can't remember how much...maybe 3). The top bakes brown and the inside turns out really moist. This has become my go-to cake, and now I sub apples for butter in all kinds of recipes!

My husband declared this one of his favorite cakes, ever. I followed reco's to cook for 40 min at 375, reduce sugar to just a smidge under 1 cup, added a TBSP of aged rum--perfection. Also, Bellwether Farms makes an amazing whole jersey milk ricotta. Worth seeking out!

I've made this cake three times now, but mine never turns out like the picture above. The bottom 1/3 seems denser, and looks almost underdone. I feel like it could be a little more fluffier/taller like in the picture. Not sure what's wrong with it. Other than that, it tastes fantastic. Just trying to see if I can improve texture.

What a great recipe! I made this cake tonight, and after adjusting the time as suggested by the other reviewers, it turned out perfect! It's super moist and has a great texture. Will definitely make this again!

This recipe spoke to me and so I ventured and baked the cake ... the consistency was good -( despite the fact that I only used 1 teaspoon of the baking powder ) used gala ( local apples ) and somewhat the apples flavor was hidden ... the lemon zest was somewhat hidden as well. As far as the sugar ( sweetened ) for my taste and husband's taste it was overly sweetened - so will give it a chance again - but will make the following changes : Less sugar - will use the tablespoon of baking powder- more apples and lemon zest - and a pinch of vanilla and dark rum ... :)! these last 2 ingredients are part of the French apple cake - that whips in minutes and its delicious ... Just my humble feedback

I don't see why not.. I would eliminate the grated apple, maybe add just 1/2 cup apple sauce for moistness and 3 or 4 ounces melted and cooled semi-sweet chocolate (not the chips that have stabilizers and do not melt as smoothly as baking chocolate). Ricotta and chocolate and orange zest are a beautiful combination or eliminate the zest and add vanilla.. If you try it, please let us know how it works.

Delicious but mine fell in the center after baking for 40 min (I would have baked longer but I banged the pan when taking it out, causing the fall). I think I must have overbeaten the egg mixture before adding the flour & ricotta. The middle of the cake is still wonderful -- seems undercooked but it's not. It's kind of a pudding texture.

I made this cake yesterday and it was so so good! I love how moist and sweet the apples make it, and the lemon zest is just the right amount to give the cake a bright taste. The only topping I used was a dusting of powdered sugar and that was perfect. Will definitely make again soon!

Shehias,yes,simply test your cake with a toothpick as you near the end of baking time to see when it comes out clean. This batter is moist anyway with the grated apples ,so using a regular 8 or 9 inch pan is simply a matter of depth of batter in whichever pan size you choose. Ps,it doesn't rise a whole lot so there should be no fear of overflowing whichever you make...ch

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In my oven, this needed to bake for 45 minutes. Has anyone else seen this variation in cooking times?

I'm attempting this tonight SANS standing mixer...Are there any other "minimalist" cooks like me who mix by hand?? I'm thinking a whisk and some muscle would work....suggestions? comments?

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