Italian Ricotta Cake
Miz Helen's Kitchen
Ingredients
9 tablespoons butter, unsalted
1 cup plus 3 tablespoons sugar
3 eggs
1-1/4 cups all purpose flour
1 tablespoon baking powder
pinch salt
1 cup ricotta
1 red delicious apple, peeled and grated
Zest of 1 lemon
Confectioners Sugar for topping
Fresh Berries for garnish
Directions
Butter and flour a 9 inch spring-form pan.
In an electric mixing bowl, cream the butter and sugar until light and fluffy.
On a low speed, add the eggs one at a time, mixing between the additions.
Slowly add the flour, salt and baking powder, mix well.
Add the ricotta, grated apple and lemon zest, mix well.
Pour the batter into the buttered and floured spring-form pan.
Bake at 400 degrees for 25 to 30 minutes until the cake is brown on the sides and pulling away from the sides.
Remove from the oven and cool on a cooling rack for 15 minutes.
Remove from pan and continue to cool on a cooling rack for 10 minutes before placing on a cake plate.
Before serving, sift confectioners sugar over the top and garnish with fresh berries.