Ricotta Apple Cake


8 serves
1 hour


A delicious moist cake that is perfect to make for guests who drop in for a coffee or tea.

The recipe calls for Lievito Vanigliato but you can replace this with a combination of 1.5 teaspoons of baking powder and 1 teaspoon of vanilla extract.




500g Smooth Ricotta
4 apples (granny smiths)
2 tbspn lemon juice
1 tbspn lemon zest (optional)
500g plain flour
300g sugar
2 tbsp Lievito Vanigliato (or combine 1.5 teaspoons baking powder + 1 teaspoon vanilla extract)
1/2 tspn cinnamon (optional)
4 eggs
100ml milk
250g unsalted butter (melted)
icing sugar, to serve


1 Preheat oven to 180C (160C fan-forced). Grease a bundt tin with butter and dust with flour.
2 Peel the apples & remove core. Chop into small cubes and place into a bowl. Add lemon juice (this prevents the apple from browning) and toss to combine.
3 In a separate bowl, combine flour, sugar and Lievito Vanigliato (or the alternative of combined baking powder & vanilla extract). If you like, you can also add some lemon zest and cinnamon for flavour.
4 Then stir through Smooth Ricotta, eggs, milk and butter. Mix with a wooden spoon until ingredients are combined well. Add chopped apples and stir through again.
5 Spoon mixture into bundt tin and bake for 30-40 minutes.
6 Remove from the oven and allow to cool slightly. Then turn out on a plate, dust with icing sugar.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!