Fresh ricotta adds a light, airy touch to this classic Italian apple cake.
9 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
3 large eggs
1¼ cup flour
1 cup fresh ricotta
1 tablespoon baking powder
1 pinch salt
Zest of 1 lemon
2 sweet apples, such as Macintosh, Candy Crisp or Liberty, peeled and grated
Confectioner’s sugar for serving
1. Preheat the oven to 400°. Butter and flour a 9 or 10-inch spring form pan.
2. 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.
3. 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 powder sugar over top and serve with more freshly-sliced apples.