Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Ricotta-Semolina Cake with Caramelized Apples
This recipe is free for a limited time. Start your 14-day free trial to access every Milk Street recipe. Learn More.
Adapted from “Summer Kitchens” by Olia Hercules, this cake-cheesecake hybrid is inverted out of the baking pan to reveal a layer of silky, buttery, golden-hued apples. The ricotta-based cake is deliciously rich but whipped egg whites folded into the batter give the crumb a little lightness, while semolina lends both structure and texture. We suggest using firm, sweet apples that won’t easily break down with cooking; Honeycrisp, Fuji and Gala are good varieties. So that the egg whites achieve the proper amount of loft, be sure the mixer bowl and whisk attachment are perfectly clean, as any trace of fat will prevent full aeration. If you happen to have two bowls for your mixer, use one to whip the whites and one to mix the batter—no need to transfer the whites after whipping them. Store leftovers in the refrigerator tightly wrapped or in an airtight container for up to three days; bring to room temperature or gently rewarm in a 300°F oven for a few minutes before serving.
8 to 10
Servings
Tip
Don’t use artisanal or housemade ricotta. Regular supermarket ricotta works best in the recipe because it’s softer, moister and more finely curded than many high-end types. And be sure the ricotta is at room temperature before use. If it’s cold, it will cause the butter to stiffen and make mixing more difficult.
1¼ hours
plus cooling
28 grams (2 tablespoons) salted butter, plus 170 grams (12 tablespoons) salted butter, softened, divided
2 medium crisp, sweet apples (about 8 ounces each), peeled, cored and sliced into ¼-inch-thick wedges
26 grams (2 tablespoons) packed dark brown sugar
3 large eggs, separated, room temperature
Pinch of table salt
214 grams (1 cup) white sugar, divided
15 ounce container whole-milk ricotta cheese (see headnote), room temperature
1 teaspoon vanilla extract
150 grams (¾ cup) semolina flour
Ingredients
-
28
grams (2 tablespoons) salted butter, plus 170 grams (12 tablespoons) salted butter, softened, divided
-
2
medium crisp, sweet apples (about 8 ounces each), peeled, cored and sliced into ¼-inch-thick wedges
-
26
grams (2 tablespoons) packed dark brown sugar
-
3
large eggs, separated, room temperature
-
Pinch of table salt
-
214
grams (1 cup) white sugar, divided
-
15
ounce container whole-milk ricotta cheese (see headnote), room temperature
-
1
teaspoon vanilla extract
-
150
grams (¾ cup) semolina flour
Directions
-
01Heat the oven to 400°F with a rack positioned in the middle. Mist an 8-inch square baking pan with cooking spray; line the bottom with a square of kitchen parchment and mist the parchment.
-
02In a 12-inch nonstick skillet over medium-high, cook the 28 grams (2 tablespoons) butter, stirring, until the butter begins to brown, about 30 seconds. Add the apples, stir to coat, then distribute in an even layer. Cook without stirring until beginning to brown, about 2 minutes. Using a silicone spatula, stir and flip the apples, then redistribute in an even layer. Cook, stirring occasionally, until the apples are tender and translucent, about another 2 minutes. Off heat, add the brown sugar and stir gently until melted and combined with the apples. Transfer the mixture to the prepared pan and gently press into an even layer that covers the entire bottom; set aside.
-
03In a stand mixer with the whisk attachment, beat the egg whites on medium-high until frothy, about 20 seconds. With the mixer running, add the salt, then gradually add 54 grams (¼ cup) of white sugar. Continue to beat until the whites hold soft peaks, about 2 minutes. Transfer the whites to a medium bowl; reserve the mixer bowl and attachment (no need to wash them).
-
04In the now-empty mixer bowl, combine the remaining 170 grams (12 tablespoons) butter and the remaining 160 grams (¾ cup) white sugar. Using the whisk attachment, beat on medium-high until lightened and fluffy, about 3 minutes, scraping the bowl once or twice. With the mixer running on medium-low, add the yolks one at a time, beating until incorporated, about 20 seconds, after each addition. Stop the mixer and scrape the bowl. Add the ricotta and vanilla, then beat on medium-low just until incorporated, 25 to 30 seconds; do not overmix (the mixture will not be smooth). Remove the bowl from the mixer and fold by hand with the spatula, scraping the bottom and sides of the bowl, to ensure the mixture is well combined.
-
05Sprinkle the semolina over the ricotta mixture and fold with the spatula until incorporated. Scoop about ½ cup of the whipped egg whites onto the mixture and fold them in to lighten and loosen the base. Scrape on the remaining whites, then gently fold until no white streaks remain. Scrape the batter on top of the apples and, using a small offset spatula, gently spread into a smooth, even layer. Bake until golden brown and the center is just slightly wobbly when the pan is gently jiggled, 30 to 35 minutes.
-
06Cool in the pan on a wire rack to room temperature, 1½ to 2 hours. Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter. Lift off the pan and peel off the parchment.
Shop the Milk Street Store
Reviews
November 21, 2022
Delightful cake
Simply the best of the Milk St recipes I have tried. In the tv show Olia Hercules encouraged using semolina and since I happened to have it I did. The resulting cake has a lovely light and slightly different texture from a flour cake. I will be making it again.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
These are such wonderful Recipes! I wish the Nutritional Facts/Information was listed for each recipe.