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Ricotta-Semolina Cake with Caramelized Apples
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
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
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
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.
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These are such wonderful Recipes! I wish the Nutritional Facts/Information was listed for each recipe.