Louisa's cake from Food52

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Notes about this recipe

  • lizebeth on April 03, 2021

    9 tablespoons butter = 125g 375 f = 190c 23cm cake tin 1 cup flour, 1/4 cup almond meal 1/2 cup sugar, 1 dessert spoon stevia Don't bother peeling the apple, the skin is barely visible in the cooked cake.

  • chawkins on March 13, 2014

    Excellent cake. I grated two puny pink lady apples into the ricotta and lemon zest mixture and added that to the batter after adding the dry ingredient mix. Used a 9" springform pan, baked with convection @375 degree for 28 minutes. Did not line the pan with parchment and had no problem removing the cake from the glass bottom of the pan, just ran an offset spatula under the cake and it came right off. Did not sprinkle on confectioner's sugar either, it is really a very good cake.

  • jzanger on February 25, 2014

    This is a really delicious cake and I would definitely make it again. I made a few changes to the process: 1) rubbed the lemon zest into the sugar before creaming with the butter 2) whisked the flour, salt, and baking powder in one bowl 3) combined the ricotta and grated apple in another bowl. I chose to use just the full stick of butter (1 Tbsp less than the recipe calls for), and next time I would cut the sugar down to one cup (subtracting the extra 2 Tbsp called for). Everything was at room temperature. Procedure-wise, I creamed the butter with the lemony sugar, then added the (room temp) eggs one at a time, followed by alternating mixtures of wet mix, dry mix, wet mix, dry mix until just mixed together. My springform pan was 8" in diameter and took about 45 minutes at 400 degrees, which is consistent with many of the commenters on F52. Also, I fit a piece of parchment paper into the bottom for insurance that it would release.

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