This apple ricotta cake with almond flakes is the kind of dessert that feels familiar from the first bite. Soft, lightly sweet batter surrounds a creamy ricotta layer, while tender apple slices bring freshness and balance. On top, almond flakes toast gently in the oven, adding a subtle crunch and a delicate nutty aroma.
It is a cake made for slow afternoons, family gatherings, or quiet evenings when you want something comforting without being heavy. The texture stays moist for days, and the flavors only deepen with time.
Ingredients
Batter
- 3 eggs
- 160 g sugar
- 1 teaspoon vanilla sugar or vanilla extract
- 100 ml vegetable oil
- 100 ml milk
- 2 teaspoons baking powder
- 8 heaped tablespoons flour
Filling
- 3 apples
- Juice of 1/2 lemon
- 250 g ricotta or cottage cheese
- 2 tablespoons sugar
- 1/3 teaspoon vanilla sugar
- 1 egg
Topping
- Almond flakes
Instructions
Prepare the apples
Peel, core, and slice the apples thinly. Toss them with lemon juice to prevent browning and to add a gentle acidity. Set aside.
Make the batter
In a large bowl, beat the eggs with sugar and vanilla until pale and airy. Slowly add the oil while mixing, followed by the milk. Sift the flour with baking powder and fold it into the mixture until smooth and lump free. The batter should be thick but easy to pour.
Prepare the ricotta layer
In a separate bowl, mix ricotta, sugar, vanilla sugar, and egg until creamy. If using cottage cheese, blend it briefly for a smoother texture.
Assemble the cake
Line or grease a 24 cm baking pan. Pour half of the batter into the pan and spread evenly. Add the ricotta mixture in an even layer, then arrange the apple slices over the top. Pour the remaining batter gently over everything and smooth the surface.
Add the topping
Sprinkle almond flakes generously across the top of the cake.
Bake
Bake in a preheated oven at 175°C for 40 to 45 minutes, until golden and set. A toothpick inserted in the center should come out clean.
Cool and serve
Let the cake cool slightly before slicing. Serve warm or at room temperature. A light dusting of powdered sugar is optional.
Why this cake works
Ricotta keeps the cake soft and tender without making it heavy. Apples release just enough moisture to balance the crumb, while lemon juice sharpens their flavor. Almond flakes add contrast, turning a simple cake into something that feels carefully finished.
The oil based batter also helps the cake stay moist for several days, making it ideal for baking ahead.
Storage and reheating
Store the cake in an airtight container in the refrigerator for up to 4 days. To serve warm, reheat slices briefly in the microwave or in a low oven. The cake can also be frozen in individual slices for up to 2 months.
Variations
- Replace apples with pears, plums, or peaches
- Add cinnamon or nutmeg to the apple layer
- Use ground almonds mixed with the flakes for extra texture
- Add lemon zest to the ricotta filling for a brighter flavor
- Serve with vanilla ice cream or lightly sweetened whipped cream
Serving suggestions
This cake pairs well with coffee, cappuccino, or black tea. It also works beautifully as a light dessert after dinner, especially with a spoon of yogurt or a drizzle of honey on the side.
Inspiration
Ricotta based cakes are common in Italian home baking, valued for their light texture and subtle flavor. Apples and soft cheese are also classic in Eastern European desserts. This recipe brings those traditions together into a cake that feels timeless, simple, and deeply comforting.
Apple ricotta cake with almond flakes is proof that everyday ingredients, handled gently, can create something memorable. It is a dessert you come back to, slice after slice.
