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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