The apricots and ricotta cake is a soft and delicious dessert that draws its strength from the simplicity of its ingredients.
The ricotta gives the delicacy of the flavor and the fresh apricots that pleasant bit of sweet and sour which perfectly complement it.
For breakfast or as a snack, a slice of this apricot cake ensures plenty of energy and good humor, which we all need.
The apricot’s elegance is a fact, apricot is a beautiful, good, and irresistible fruit.
And ricotta is a fresh cheese particularly versatile in the preparation of desserts.
This apricots and ricotta cake confirms every thesis. Soft and delicate, thanks to a lot of good ricotta in the dough, not too sweet and fragrant thanks to the presence of fruit, this dessert with fresh apricots is a real delicacy to be enjoyed in the morning for breakfast or as a snack.
Ingredients:
- apricots
- 4 eggs at room temperature
- 180 g of granulated sugar
- 100 g of melted butter
- 4 tablespoons of milk
- 250 g of ricotta cheese
- 250 g of flour
- zest of 1 lemon
- 1/2 vanilla bean or 1/2 teaspoon of vanilla paste with seeds
- 1 sachet of baking powder (16 g)
- A pinch of salt
Is very difficult to find vanilla bean here, I have seen it only one time in more than 7 years that I live here, but I was lucky enough the other day to find vanilla bean paste with seeds, which is wonderful too. Just one teaspoon of paste is like one vanilla pod. I love to see that little black seeds in my sweets or creams.
| Difficulty: | Easy |
| Preparation Time: | 20 minutes |
| Baking Time: | 40-60 minutes (depending on the oven) |
| Servings: | 8 |
Directions:
To make the apricots and ricotta cake, start whipping with an electric hand mixer the eggs in a big enough bowl with a pinch of salt until fluffy, then add the sugar and whip until you get a light and frothy mixture.
Add the melted butter at room temperature, milk, lemon zest, vanilla seeds and ricotta. Stir until blended, then add the sifted flour and baking powder.
Alternatively, you can perform the same operations in the bowl of the food processor, only that I don’t have it.
Make sure that the mixture is homogeneous and pour it into a 22 cm diameter springform pan suitably buttered and floured. Level with the back of a spoon and arrange the pitted and sliced apricots on the surface.
Bake in the preheated oven at 180° for 40-60 minutes, checking if it’s done with a toothpick that must come out clean. I suggest after 40 minutes to make the test with the toothpick and if it’s not dry leave it for another 10-20 minutes.
Remove from the oven and let it cool a little bit before putting it on a wire rack for cakes.
Allow the apricots and ricotta cake to cool completely and optional you can spray it with gelatine spray before serving and it will become shiny. I did not use it.
Enjoy it.
Apricots and ricotta cake
The apricots and ricotta cake is a soft and delicious dessert that draws its strength from the simplicity of its ingredients. The ricotta gives the delicacy of the flavor and the fresh apricots that pleasant bit of sweet and sour which perfectly complement it. For breakfast or as a snack, a slice of this apricot cake ensures plenty of energy and good humor, which we all need.
Ingredients
- apricots
- 4 eggs at room temperature
- 180 g of granulated sugar
- 100 g of melted butter
- 4 tablespoons of milk
- 250 g of ricotta cheese
- 250 g of 00 flour
- zest of 1 lemon
- 1/2 vanilla bean or 1/2 teaspoon of vanilla paste with seeds
- 1 sachet of baking powder (16 g)
- A pinch of salt
Directions
- To make the apricots and ricotta cake, start whipping with an electric hand mixer the eggs in a big enough bowl with a pinch of salt until fluffy, then add the sugar and whip until you get a light and frothy mixture.
- Add the melted butter at room temperature, milk, lemon zest, vanilla seeds and ricotta. Stir until blended, then add the sifted flour and baking powder. Alternatively, you can perform the same operations in the bowl of the food processor.
- Make sure that the mixture is homogeneous and pour it into a 22 cm diameter springform pan suitably buttered and floured. Level with the back of a spoon and arrange the pitted and sliced apricots on the surface.
- Bake in the preheated oven at 180° for 40-60 minutes, checking if it’s done with a toothpick that must come out clean.
- Remove from the oven and let it cool a little bit before putting it on a wire rack for cakes. Allow the apricots and ricotta cake to cool completely and optional you can spray it with gelatine spray before serving.
- Enjoy it!
Course: Sweets, Author: Ribana, Prep Time: 20 minutes, Baking Time: 40-60 minutes
I was really amazed with the result. The cake is pretty and is so so moist and delicious and not so sweet, just perfect.
Oh yes, what can I say? Sometimes I’m good at this 😉
And if you don’t believe me? Try it! You’ll be pleased with yourself too 😉
Wish you a lovely weekend!
And always remember to have fun in the kitchen 😉
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Enjoy them 😉
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