Who is this lady?
I wish I knew her, but I have only made her delicious cake.
Louisa is a nonna (grandmother), a lady from Castellina, a region in Chianti, Italy.
I found her recipe on Food52 and want to adopt her.
Can you imagine what else is in this lady's book of tricks?
I plan on visiting her when in Tuscany, you can count on it.
This is not your typical ricotta cake, because it has flour and a grated apple in it.
It is one of the best ricotta cakes I have ever tried. I am sure Louisa uses her own homemade ricotta cheese, but you can use Trader Joe's fresh ricotta and the results will be excellent.
Louisa's Ricotta Cake (adapted from Food52):
8 tbsp unsalted butter (1 stick), at room temperature
1 cup plus 2 tablespoons sugar
3 large eggs
1 1/4 cup all-purpose flour
1 pinch salt
1 cup fresh ricotta
zest of 1 lemon
1 tablespoon baking powder
1 apple, peeled and grated (should yield about 1 cup)
confectioners sugar for serving
Heat the oven to 400F˚. 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 powdered sugar over top or serve with fruit or just plain.
Delicious. My kind of cake.
1 day ago