Soft Apple Cake

To prepare the super soft apple cake, start by sifting the room temperature ricotta through a sieve placed inside a bowl 1, then add the brown sugar 2 and grate the lime zest 3, keeping the lime for the juice later. Mix the mixture and set aside.

In another bowl, beat the eggs 4, add a pinch of salt and granulated sugar 5, and work with an electric mixer for a few minutes until the mixture is slightly puffy. Then add the sugar and ricotta mixture one tablespoon at a time 6, so the ingredients combine well. Wait for the previous one to be incorporated before adding the next one.

Sift the flour with the baking powder in a bowl 7 and add it, one tablespoon at a time, while the mixer is still running 8. At this point, the mixture will be quite thick, so thin it by pouring in the room temperature milk in a thin stream 9.

Turn off the mixer and focus on the apples. Peel them, remove the core 10, and finally cut them into pieces of 3/8 inch - 3/4 inch 11 and collect them in a bowl. Take the reserved lime, cut it in half 12

and squeeze the juice 13. Pour it immediately over the apples 14 so the apples maintain their light color. Mix the apples and add them to the base mixture 15.

Butter and line a 11-inch diameter pan with parchment paper, then gently pour in the mixture 16 and level it with a spatula or rotate the pan on the counter to distribute the batter evenly 17. Bake the soft apple cake in a preheated static oven at 350°F for 60 minutes (320°F for 50 minutes if using a fan oven). If the surface darkens too much, cover the cake with aluminum foil after 40 minutes of baking. Once baked, remove the cake 18 and let it cool before releasing it and placing it on a wire rack to cool completely. You can serve the soft apple cake dusted with powdered sugar!