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Milk Street Bowtie Ricotta-Semolina Cake with Caramelized Apples

Ricotta-Semolina Cake with Caramelized Apples

8 to 10 Servings

1¼ hours plus cooling

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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
  • 150

    grams (¾ cup) semolina flour

Directions

Ricotta-Semolina Cake with Caramelized Apples

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Reviews
CAROLYN K.
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.
Rennae R.

These are such wonderful Recipes! I wish the Nutritional Facts/Information was listed for each recipe.