Ricotta Italian Cake

By draingal

Ingredients

• 9 9 9 tablespoons unsalted butter, at room temperature
• 1 1 2 cup plus 2 tablespoons sugar
• 3 3 3 large eggs
• 1 1/4 1 1/4 1/4 cups all-purpose flour
• 1 1 1 pinch salt
• 1 1 1 cup fresh ricotta
• 1 Zest of 1 lemon
• 1 1 1 tablespoon baking powder
• 1 1 1 apple, peeled and grated (should yield about 1 cup)
• Confectioners' sugar for serving

Details

Adapted from food52.com

Preparation

Step 1

Serves 6

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.

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.