Louisa's Cake

By vealam

Author Notes: Louisa is a family friend, gardener and chef from Castellina in Chianti, Italy, where we gather several times a year. She cooks everything from memory and thr (…more) —Jennifer Wagner

Food52 Review: Only a true Italian nonna could produce something this ethereal with such a simple list of ingredients. SML Office got the recipe for this cake from a family (…more) —The Editors

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

Adapted from food52.com

Preparation

Step 1

Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform 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. Scrape 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. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift confectioners' sugar over the top or serve with your favorite seasonal fruit.