A Dessert that Combines Soft Ricotta and Fresh Apples in Every Bite
Ricotta Apple Ring Cake (Ciambellone Ricotta e Mele) is a dessert that combines the softness of ricotta cheese and the freshness of apples in a soft and delicious cake. 🍏
🍰 Perfect for any time of the day, from breakfast to an afternoon snack, this cake is a true comfort food that tastes of home and tradition.
With simple preparation and genuine ingredients, it’s the ideal treat for those who love homemade goodness. 🧑🍳💖
Why Nonna Loves This Recipe
Nonna loves this recipe because it brings together two of her favorite ingredients—ricotta and apples—into a simple, comforting cake. It’s easy to prepare and requires only basic ingredients that she always has on hand.
The ricotta gives the cake a soft, moist texture, while the apples add a burst of freshness and flavor.
Nonna says it’s perfect for any occasion, whether it’s a morning breakfast or an afternoon treat with tea. 🍎🍰
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 8-10
Difficulty: Medium
Cost: Low
Ingredients
3 eggs 🥚
¾ cup caster sugar 🍬
⅓ cup sunflower oil 🌻
Zest of 1 lemon 🍋 (untreated)
1 cup fresh ricotta cheese 🧀
2 cups 00 flour 🌾
1 packet baking powder 🍰 (1 tsp)
2 large apples 🍏🍏
1 tablespoon sugar for the apples 🍬
Juice of half a lemon 🍋
A little butter and flour for the mold 🧈
Preparation
Prepare the apples 🍏:
Peel the apples and cut them into small pieces. Place them in a bowl, add the tablespoon of sugar and the juice of half a lemon. Mix well to coat the apples and let them rest for a few minutes to release their juice.
Beat the eggs 🥄:
In a large bowl, beat the eggs with the granulated sugar until the mixture becomes light and fluffy. This is a crucial step to get a soft, airy dough.
Add the other ingredients 🧑🍳:
Add the sunflower oil and grated lemon zest to the egg mixture. Mix well to combine everything. Then, add the fresh ricotta cheese and mix until smooth. Sift the flour with the baking powder and gradually add it to the mixture, stirring gently to avoid lumps.
Add the apples 🍏:
Gently stir the apples, along with their juice, into the batter. This will give the cake a fruity and moist texture that complements the ricotta perfectly.
Prepare the mold 🧁:
Grease and flour a 9-10 inch (24-26 cm) ciambellone (ring-shaped) mold. Pour the batter into the mold, and for a crispy surface, sprinkle the top with a tablespoon of granulated sugar.
Bake in the oven 🔥:
Preheat the oven to 356°F (180°C). Bake the ciambellone for about 40 minutes. To check if it’s done, insert a toothpick into the center—if it comes out dry, the cake is ready. The top should be golden and slightly crispy.
Cool and serve 🧊:
Let the cake cool in the mold for about 10 minutes, then transfer it to a wire rack to cool completely. For an elegant touch, dust the top with powdered sugar before serving.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 35 g |
| Protein | 6 g |
| Fat | 12 g |
| Saturated Fat | 3 g |
| Cholesterol | 45 mg |
| Sodium | 90 mg |
| Sugar | 15 g |
| Fiber | 2 g |
Tips and Tricks
Apple varieties: You can use any apple variety you prefer, but tart apples like Granny Smith will add a nice contrast to the sweet ricotta.
Make it gluten-free: Substitute the flour with a gluten-free blend to make the cake suitable for those with gluten sensitivities.
Extra flavor: Add a pinch of cinnamon or vanilla extract for an additional flavor twist.
Storage: Keep the cake in an airtight container for up to 3 days, or freeze it for later enjoyment.
RICOTTA APPLE RING CAKE
Notes
Ingredients
- 3 eggs 🥚
- ¾ cup caster sugar 🍬
- ⅓ cup sunflower oil 🌻
- Zest of 1 lemon 🍋 (untreated)
- 1 cup fresh ricotta cheese 🧀
- 2 cups 00 flour 🌾
- 1 packet baking powder 🍰
- 2 large apples 🍏🍏
- 1 tablespoon sugar for the apples 🍬
- Juice of half a lemon 🍋
- A little butter and flour for the mold 🧈
Preparation
- Prepare the apples 🍏:
- Peel the apples and cut them into small pieces. Place them in a bowl, add the tablespoon of sugar and the juice of half a lemon. Mix well to coat the apples and let them rest for a few minutes to release their juice.
- Beat the eggs 🥄:
- In a large bowl, beat the eggs with the granulated sugar until the mixture becomes light and fluffy. This is a crucial step to get a soft, airy dough.
- Add the other ingredients 🧑🍳:
- Add the sunflower oil and grated lemon zest to the egg mixture. Mix well to combine everything. Then, add the fresh ricotta cheese and mix until smooth. Sift the flour with the baking powder and gradually add it to the mixture, stirring gently to avoid lumps.
- Add the apples 🍏:
- Gently stir the apples, along with their juice, into the batter. This will give the cake a fruity and moist texture that complements the ricotta perfectly.
- Prepare the mold 🧁:
- Grease and flour a 9-10 inch (24-26 cm) ciambellone (ring-shaped) mold. Pour the batter into the mold, and for a crispy surface, sprinkle the top with a tablespoon of granulated sugar.
- Bake in the oven 🔥:
- Preheat the oven to 356°F (180°C). Bake the ciambellone for about 40 minutes. To check if it's done, insert a toothpick into the center—if it comes out dry, the cake is ready. The top should be golden and slightly crispy.
- Cool and serve 🧊:
- Let the cake cool in the mold for about 10 minutes, then transfer it to a wire rack to cool completely. For an elegant touch, dust the top with powdered sugar before serving.
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