Apple Pine Nut Ricotta Cake - Cook Republic #ricottacake #italiancake #applecake #bakingrecipe


  • Author: Sneh
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8-10 1x
  • Category: Baking
  • Cuisine: Italian
  • Diet: Vegetarian


125g unsalted butter, softened

125g raw sugar

2 eggs

200g fresh full-fat ricotta

1 teaspoon vanilla extract or powder

pinch of salt

finely grated zest of 2 large lemons

2 tablespoons lemon juice

250g (1 2/3 cups) self-raising flour

34 apples (500g in total), peeled, cored and cut into 1-2 cm pieces

12 tablespoons milk or soy milk

3 tablespoons pine nuts

icing sugar, for dusting


Pre-heat oven to 180C (convention)/160C (fan-forced/convection).

Grease and line a 20cm round springform cake tin with baking paper.

Cream the butter and sugar together in a stand mixer (or with a wooden spoon). Add both eggs, one egg at a time and beat until pale and fluffy.

Add the ricotta, vanilla, salt, lemon zest, lemon juice and flour. Mix gently with a wooden spoon until just combined and flour is completely incorporated. Stir in the apple and a tablespoon or two of milk/soy milk if you feel the batter is very hard and not easy to mix. (I used about 2 tablespoons).

Spoon into the prepared cake tin. Scatter pine nuts on top. Bake in the pre-heated oven for approximately 40-45 minutes until golden, risen and pulling away from the edge of the tin. Turn off the oven. Allow to rest in the oven for 5 minutes.

Remove from oven and cool completely. Lift out with the baking paper and place it on a cake serving plate. Dust with icing sugar. Cut and serve.

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