Apple and Ricotta Olive Oil Cake

This moist Apple and Ricotta Olive Oil Cake combines fresh apple slices with creamy ricotta and extra-virgin olive oil for an incredibly tender, subtly sweet crumb. Bright lemon zest adds freshness, while the cake stays soft for days – a rustic Italian-style dessert perfect for tea time or brunch.

Why You’ll Love This recipe

You’ll fall head over heels for this cake because it strikes the perfect balance of moist richness without being heavy or overly sweet. The ricotta brings a delicate tang and incredible tenderness, while high-quality olive oil keeps the crumb ultra-soft and flavorful for several days (it actually improves overnight!).

Fresh apples provide juicy pockets of natural sweetness and texture in every bite, and the bright lemon notes cut through the richness beautifully. It’s incredibly forgiving – no mixer required, just a bowl and whisk – and feels sophisticated yet approachable.

Serve it plain with a dusting of powdered sugar, or drizzle with a simple glaze for extra indulgence. It’s versatile for breakfast, afternoon tea, or dessert, and it’s a crowd-pleaser that feels special without hours of effort.

Yield: 10 slices

Apple and Ricotta Olive Oil Cake

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Moist ricotta olive oil cake with tender apple slices, lemon zest, and a soft, flavorful crumb.

Prep Time 20 minutes

Cook Time 50 minutes

Additional Time 10 minutes

Total Time 1 hour 20 minutes

Ingredients

• 3-4 medium apples (Granny Smith or Honeycrisp work great), peeled, cored, and thinly sliced
• Juice and zest of 1 large lemon
• 250g (about 1 cup + 2 tbsp) whole-milk ricotta cheese, at room temperature
• ¾ cup (180ml) extra-virgin olive oil (mild and fruity)
• ¾ cup (150g) granulated sugar
• 3 large eggs, at room temperature
• 1½ cups (190g) all-purpose flour
• 2 tsp baking powder
• ¼ tsp fine salt
• 1 tsp vanilla extract (optional)
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan (or round cake pan) and line the bottom with parchment paper for easy release – this cake is moist, so this step is key!
2. In a medium bowl, toss the thinly sliced apples with the lemon juice and a tablespoon of sugar – this prevents browning and infuses bright citrus flavor throughout. Set aside while you prepare the batter.
3. In a large mixing bowl, whisk the ricotta, olive oil, remaining sugar, lemon zest, and vanilla (if using) until smooth and creamy – about 1-2 minutes by hand for a light start.
4. Add the eggs one at a time, whisking well after each addition until the mixture looks glossy and well combined – this builds a beautiful emulsion.
5. Sift the flour, baking powder, and salt directly into the wet ingredients. Gently fold with a spatula just until no dry streaks remain – overmixing can make it tough, so keep it tender!
6. Gently fold in about two-thirds of the apple slices (reserve the rest for topping) – the batter will be thick and chunky with lovely apple pieces.
7. Pour the batter into your prepared pan and smooth the top with a spatula. Arrange the reserved apple slices in a pretty pattern on top – they'll bake into golden, caramelized jewels.
8. Bake for 40-50 minutes, or until the top is golden, the edges pull away slightly, and a toothpick inserted in the center comes out clean or with moist crumbs.
9. Let the cake cool in the pan on a wire rack for 10-15 minutes – this helps it set without collapsing. Then release the sides (if using springform) and cool completely.
10. Dust generously with powdered sugar right before serving. Slice and enjoy slightly warm or at room temp – pair with coffee, tea, or a dollop of whipped cream for pure bliss!

Notes

This cake stays wonderfully moist for days thanks to the olive oil and ricotta – no need to worry about it drying out. Use the best olive oil you have; it really shines here. If your apples are very tart, add an extra tablespoon of sugar to the batter.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 431Total Fat 23gSaturated Fat 4gUnsaturated Fat 18gCholesterol 64mgSodium 222mgCarbohydrates 49gFiber 1gSugar 19gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Use a mild, fruity extra-virgin olive oil – it adds wonderful subtle flavor without overpowering. Avoid strongly bitter varieties.
• Don’t overmix the batter once flour is added; gentle folding keeps the cake light and tender.
• Toss apple slices in lemon juice right away to prevent browning and add bright flavor.
• For even baking, arrange some apple slices on top before baking – they caramelize beautifully.
• Test doneness with a toothpick in the center; it should come out clean or with a few moist crumbs.
• Let the cake cool in the pan for 10-15 minutes before transferring to a rack – this prevents sinking.
• Room-temperature eggs and ricotta blend more smoothly for a uniform texture.

Ingredients Notes

The key to this cake’s magic is whole-milk ricotta cheese (about 250-300g / 1 cup+), which adds creamy moisture and a gentle tang that pairs perfectly with olive oil. Use good-quality extra-virgin olive oil (around ½-¾ cup) – it keeps the cake tender longer than butter and infuses subtle fruitiness.

Fresh apples (3-4 medium, like Granny Smith or Honeycrisp for balance of tart and sweet) are sliced thinly and layered for juicy bursts. Eggs (3-4 large) provide lift and structure. Granulated sugar (around ¾-1 cup) keeps it lightly sweet. All-purpose flour (about 1½-2 cups) forms the base, with baking powder for rise.

Lemon zest and juice (from 1 large lemon) brighten everything. A pinch of salt enhances flavors, and optional vanilla extract adds warmth. No heavy spices here – the focus stays on apple, lemon, and the luxurious ricotta-olive oil combo.

Variations and Substitutions

For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free blend. Make it dairy-free by using plant-based ricotta and a splash of almond milk if needed. Add warmth with ½ tsp cinnamon or nutmeg sprinkled over apples.

For extra texture, fold in chopped walnuts or almonds. Swap apples for pears or a mix of berries in season. If ricotta is unavailable, full-fat Greek yogurt or mascarpone works well (though texture will be slightly denser).

For a boozier twist, add a tablespoon of rum or amaretto to the batter. Top with a simple glaze (powdered sugar + lemon juice) instead of plain dusting, or serve with whipped cream or vanilla ice cream. For individual portions, bake in a muffin tin (reduce time to 20-25 minutes).

Storage Options

Store at room temperature in an airtight container for up to 3 days – the olive oil keeps it moist. Refrigerate for up to 5-6 days; bring to room temp before serving for best texture.

Freeze slices wrapped tightly for up to 2 months; thaw overnight and refresh with a quick warm-up in the oven.

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