Courtesy of Food 52
Author Notes: Louisa is a family friend, gardener and chef from Castellina in Chianti, Italy, where we gather several times a year. She cooks everything from memory and threw this together one night last spring. When we pressed her for the recipe she hastily rattled some ingredients off and we scrambled to write it all down on a napkin. Along with my husband and children, we've tested this cake about 6 times, and friends are constantly asking for the recipe.
- 9tablespoons unsalted butter, at room temperature
- 1cup plus 2 tablespoons sugar
- 3large eggs
- 1 1/4cups all-purpose flour
- 1pinch salt
- 1cup fresh ricotta
- Zest of 1 lemon
- 1tablespoon baking powder
- 1apple, peeled and grated (should yield about 1 cup)
- Confectioners' sugar for serving
- Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan.
- 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.
- 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 confectioners' sugar over the top or serve with your favorite seasonal fruit.