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.