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apricot, ricotta and almond cake
Easy
1h30m
1
EN

apricot, ricotta and almond cake

by esthermclark

444

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What's in it

8
150 g
unsalted butter
250 g
ricotta
230 g
golden caster sugar
3
Eggs
180 g
all purpose flour
2 tsp
baking powder
1 tsp
salt
2
lemon
50 g
flaked almonds
5
apricots

How to do it

1

In a stand mixer beat together strained ricotta and sugar for 5 mins or do this by hand for 7-10 mins.

2

Slowly pour in the melted butter. Then whisk in the eggs, a little at a time.

3

Fold through the flour, baking powder, salt and lemon zest. Spoon the cake batter into your prepared tin. Push in the halved apricots, cut-side up. Scatter over the almonds. Bake in the oven for 50 mins-1 hour or until firm to the touch and a skewer comes out with just a few sticky crumbs stuck to it. Cover the cake with foil if it looks like it’s getting too dark.

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