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–+ servings
Apricot Ricotta Cake     slices on baking paper

Apricot Ricotta Cake

Safira
Apricot Ricotta Cake - This Italian-inspired Apricot ricotta cake is moist, soft, and almost pudding like in texture. The demerara gives a slight crunch and sweetness to the topping, the apricots  provide just enough gooey sweetness, whilst the butter adds a richness that complements the cake perfectly. 
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Baking, Baking/Dessert, Dessert
Cuisine british, Italian
Servings 8
Calories 438 kcal

Ingredients
  

  • 250 g Ricotta
  • 230 g Caster Sugar
  • 2 Lemons Zest only
  • 140 g Butter Melted
  • 3 Eggs
  • 180 g Self Raising Flour
  • ½ teaspoon Baking Powder
  • Pinch Salt
  • 5 Apricots Stone removed, cut in half
  • 4 tablespoon Demerara Sugar

Instructions
 

  • Pre-heat your oven to 180°C / 360°F/Gas mark 4. Grease and line a 20cm round cake tin/springform pan with baking paper/parchment paper.
  •  Add Ricotta, Sugar and Lemon Zest to a large bowl or stand mixer. Beat for 5 minutes with a wooden spoon or with the whisk attachment in a stand mixer until pale, light and fluffy.
  • Add the melted Butter and and continue mixing on a medium-high setting for 2 minutes.
  • Add Eggs one at a time beating between each addition. 
  • Fold in the dry ingredients - Flour, Baking Powder, Salt.
  • Pour batter into prepared pan/tin and smooth out out the surface with the back of the spoon. 
  • Place Apricots on top of the Batter and sprinkle over he demerara sugar. 
  • Bake for 1 hour - 1 hour 15 minutes or till golden brown and until a skewer poked into the centre comes out clean. 
  • Remove from the oven and let the cake cool in the tin for 15 minutes. Take out of the tin, slice and serve.

Notes

Top Tips 

Ricotta 
If your Ricotta looks watery, drain it first. This will ensure that the batter isn’t too watery.
Do not over mix your Cake batter
An over-mixed batter will leave you with a chewy and dense cake.
Baking 
Watch for the top as it starts to brown. If it is browning too much but hasn’t yet set in the middle, cover with foil and continue baking.
After 50 minutes in the oven, begin to check the doneness of the cake. Some ovens will cook faster than others. It may take up to 1 hour 15 minutes for your cake to be fully baked as the Apricots will release some juices and the amount of juice they produce will depend on how ripe they were.
Store in the Fridge 
As this is a fruit and ricotta cake, any leftovers must be stored in the fridge in an airtight container or covered in plastic wrap/cling film.

Variations

Other Fruit Ideas
Most Stone Fruits work well in this recipe. Berries will work too.
Try it with Peaches, Cherries, Plums. 
Add Almonds
Top with flared Almonds for some texture.

How to serve

Serve with a dusting of Icing Sugar, a scoop of Ice Cream or a drizzle of Double Cream.

FAQs

Can I freeze ricotta cake?

You can usually freeze ricotta based cakes but because this cake has fruit on it, I would not recommend freeing it.
 

Nutrition

Calories: 438kcalCarbohydrates: 57gProtein: 9gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 115mgSodium: 190mgPotassium: 179mgFiber: 2gSugar: 38gVitamin A: 1093IUVitamin C: 16mgCalcium: 107mgIron: 1mg
Keyword apricot ricotta cake, Ricotta cake, ricotta lemon cake
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