The addition of grated apple makes this cake super moist. This snacking cake recipe is certainly one of the easiest and quickest to make. It is lemony, buttery and super moist.
INGREDIENTS:
9 tablespoons of unsalted room temperature softened butter
1 cup plus 2 tablespoons of granulated sugar
3 large eggs
1 1/4 cup of all purpose unbleached flour
pinch of salt
1 cup of full fat extra smooth ricotta (I used Tre Stelle)
zest of a large organic lemon
1 tablespoon of baking powder
1 gala apple grated (about 1 cup - if the apple is small you may need 2)
Powdered sugar for dusting
METHOD:
Preheat oven to 400F.
Butter a 9 by 9 inch baking pan and line with parchment paper.
Sift flour, baking powder and salt together. Set aside.
Using an electric mixer on medium high speed, beat sugar and butter for 3 to 4 minutes. Switch speed to low and add in 1 egg at a time. Beating well after each addition. Scraping down the sides of the bowl regularly.
Continuing on low speed add in the ricotta, followed by the flour and lastly the grated apple. The batter will be quite thick.
Pour into prepared pan, level the batter and smooth the top. Bake for 25 to 30 minutes.
Cake is ready when tester comes out clean.
Put pan on a cooling rack for at least 10 minutes before you remove from the pan. I didn't because I couldn't wait to try it! But you really should wait.
Remove cake from pan by holding onto the parchment paper.
Let cake completely cool on the parchment paper on top of the cooling rack.
Once cake is cool, dust with icing sugar and cut into squares or rectangles.
This is a delicate snacking cake, so it is important to bake on parchment paper. Otherwise the cake may crumble when you try to remove it from the baking pan.
