Louisa's cake from The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours by Amanda Hesser and Merrill Stubbs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cadfael on October 07, 2025

    One of my husband‘s favourite cakes simple, and needs no extra adornment

  • Yildiz100 on April 15, 2020

    Very nice. Finely chop the apples, don't grate them. She shows chopped apples in the video, not sure why it says grated in the recipe. I tried grating myself and after doing just a bit I realized they were going to release too much liquid. I reduced the baking powder from 1 Tbsp to about 2 tsp and that worked fine. Quite sweet, definitely doesn't need the powdered sugar, except for appearances. Note: this will be very brown when done, don't panic, but do be prepared to turn down the heat in the oven after this is about 2/3 baked.

  • Cookie24 on April 02, 2018

    Delicious cake and simple to make. I let the ricotta sit in a cheese cloth lined sieve for an hour letting it drain a little before making the cake. I think the ricotta and apple will keep the cake moist for a few days, can't say for sure because cake was devoured the following morning with coffee. Doesn't really need the powered sugar on top, plenty sweet on its own.

  • Melanie on November 22, 2015

    Tasty - this is one of those cakes that is delicious by itself or could easily pair with other things. I needed two apples.

  • Breadcrumbs on June 21, 2015

    p. 177 – A quick, simple and delicious cake that’s perfect for a dessert but as the prior reviewer says, it's equally appropriate for breakfast. The ricotta and apple keep the cake moist and dense so a little slice goes a long way. There’s a nice hint of lemon from the zest but nothing so overpowering that you wouldn’t want to pair this cake with some fresh fruit or a compote. Made this for DD’s 8th b’day this year and he “woofed” his piece down!! Photos here: http://chowhound.chow.com/topics/1015217?commentId=9613019#9613019

  • Kfaber on September 15, 2013

    Super-moist and not too sweet, so perfect for breakfast as well as dessert

  • Astrid5555 on February 10, 2013

    Delicious! Not too sweet, and the grated apple adds additional moistness. New go-to recipe to use up any left-over ricotta.

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