Traditional apple cake


Serves 4

  • 120 g butter
  • 250 g ricotta
  • 250 g sugar
  • 320 g type “00” white flour
  • 3 apples
  • 3 eggs
  • 1 sachet baking powder
  • salt


Melt the butter slowly in a bain-marie over a small saucepan. Do not boil. Peel 2 apples, remove the cores and chop the apples into small equal pieces. Tip the apples into a large bowl with the sugar, then add the eggs, ricotta and melted butter.

Then add the sieved flour as well, a pinch of salt and the baking powder. Stir the mixture well until smooth and spoon into a spring-form cake tin with a 28-cm diameter, previously greased with butter and dusted with flour (or, alternatively, lined with baking paper).

Chop the remaining apple into thin slices and use to decorate the surface of the cake.
Sprinkle with caster or granulated sugar to taste and bake in the oven at 175-180°C for around 1 hour.

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