Apricot and Ricotta Cake

Name: Apricot and Ricotta Cake
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6
Ingredients: Apricots ripe 14 oz; Type 00 flour 1.4 cups; Potato starch 2.1 tbsp; Cow's milk ricotta cheese 1 cup; Brown sugar 0.8 cup; Sunflower seed oil 2 ½ tbsp; Eggs room temperature 3; Powdered yeast for sweets 1.1 tbsp; Vanilla extract 1 tsp; Powdered sugar to taste

Vegetarian

Difficulty: Easy
Prep time: 25 min
Cook time: 1 h 10 min
Serving: 6 persone
Cost: Low

PRESENTATION

Even in summer, treat yourself to a soft and delicious dessert like this apricot and ricotta cake! We’ve already tried apricots in sweets, but this cake will surprise you once again: it's perfect to enjoy for breakfast with iced tea or fruit juice! Compared to the apricot cake, this is a butter-free cake. We preferred seed oil combined with the batter enriched with ricotta for an extremely soft result. If you have an abundance of apricots, also prepare:

Cake with fresh apricots
Apricot jam tart
Apricot and cream tart
Apricot clafoutis

INGREDIENTS

Apricots 14 oz (400 g) - ripe

Type 00 flour 1.4 cups (170 g)

Potato starch 2.1 tbsp (30 g)

Cow's milk ricotta cheese 1 cup (250 g)

Brown sugar 0.8 cup (160 g)

Sunflower seed oil 2 ½ tbsp (35 g)

Eggs 3 - room temperature

Powdered yeast for sweets 1.1 tbsp (16 g)

Vanilla extract 1 tsp

for decoration: Powdered sugar to taste

Preparation

How to prepare Apricot and Ricotta Cake

To prepare the apricot and ricotta cake, sieve the ricotta through a sieve 1 to obtain a smooth cream without lumps 2. In a bowl, break the eggs and add the vanilla extract 3.

Beat the eggs with electric beaters at medium-high speed, gradually adding the sugar 4. This will take about 10 minutes. Once you have a light and frothy mixture, incorporate the ricotta, one tablespoon at a time 5. Sift the flour and baking powder separately 6,

Gradually pour in the oil 7, then add the dry ingredients little by little to the batter, keeping the beaters running at low speed 8. Wash and dry the apricots: you will need 4 for decoration, from which you will obtain 12 wedges in total 9.

Cut the remaining apricots into cubes 10 and immerse them in the batter 11. Transfer the mixture into a 20 cm (7 7/8 inches) buttered and floured mold 12.

Arrange the apricot slices on the surface 13 to create a sunburst pattern 14 and bake in a preheated static oven at 340°F for about 70 minutes. The apricot and ricotta cake is ready 15, let it cool slightly, then remove it from the mold and serve it dusted with powdered sugar.