Indulge in Ricotta Apricot Almond Cake for Summer Bliss

Experience the delicious fusion of Italian ricotta creaminess and the airy texture of a French Amandier cake with this Ricotta Apricot Almond Cake.

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Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings: 8 slices

Course: Desserts

Cuisine: French, Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Batter

1 cup Ricotta Cheese Use fresh ricotta for a creamy texture.
1 cup Ground Almonds Adds a nutty flavor and texture.
3/4 cup Sugar Feel free to use brown sugar for richer notes.
2 cups Apricots Fresh or canned, with peaches or plums as substitutes.
3 large Eggs Binds the mixture.
1 cup Gluten-Free Flour Opt for gluten-free alternatives if needed.
1 teaspoon Baking Powder Helps the cake rise.
1 teaspoon Vanilla Extract Enhances all flavors.

For Serving

1/2 cup Whipped Cream A dollop adds a velvety touch.
2 tablespoons Powdered Sugar Adds a lovely decorative finish.

Equipment

Large mixing bowl
whisk
greased 9-inch cake pan

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Gather all ingredients and equipment.
In a large bowl, mix ricotta cheese, sugar, and eggs until smooth.
Gently incorporate ground almonds, gluten-free flour, baking powder, and vanilla extract.
Fold in chopped apricots and reserve some for topping.
Pour mixture into greased pan, decorate with reserved apricot slices. Bake for 40-45 minutes.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Ensure ricotta is drained. Avoid overmixing to keep the cake light and fluffy. Check early for doneness.

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