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Apricot and Ricotta cake (Serves 10)

May 29, 2017

 

I wanted to try something a little different to what I would normally make for a family event earlier this year.  I had to play around with some of the ingredients to get the right texture, however this is lush with a mug of English breakfast tea or some vanilla ice-cream. 

 

Ingredients for the topping:

  • 80g slightly salted butter

  • 100g light brown sugar

  • 2 x 420g tins apricot halves in light syrup

  • 50ml of the apricot syrup 

Method:

  1. Preheat the oven to 190 degrees / Gas mark 5.

  2. Drain the apricot halves and lay them out on some kitchen towel to soak up any excess liquid

  3. Add the sugar and the butter to a saucepan and heat until all has melted together

  4. In a 9 inch cake tin pour in the melted sugar mixture and then carefully place the apricots on top

  5. Leave to the side and make a start on the sponge

Ingredients for sponge:

  • 150g caster sugar

  • 350g plain flour

  • 1½ tsp bicarbonate of soda  

  • 1½ tsp baking powder 

  • 150g unsalted butter (room temperature)

  • 400g ricotta (room temperature) 

  • 4 x eggs (beaten)

  • 1 tsp vanilla paste

  • Zest of a lemon

Method:

  1. Add the sugar, butter and ricotta to a clean bowl and beat with an electric (or manual) mixer until well combined with a smooth consistency 

  2. Stir in the vanilla essence and the lemon zest

  3. Beat in one egg at a time until combined

  4. Add the flour, bicarbonate of soda and the baking powder and beat to form a smooth but thick batter

  5. Gently, pour the mixture over the apricot topping.  As the mixture is think you need to slowly pour and spread with a spatula or flat wooden spoon

  6. Place on the middle rack of the oven for around 1 hour and 10 minutes by which time the cake should be golden

  7. When there are 10 minutes left of baking heat up the apricot syrup you set aside earlier to thicken a little

  8. Remove from the oven, and with a skewer poke some holes in the cake and pour over the heated apricot syrup

  9. Leave to cool for 10 minutes in the cake tin. 

  10. With the back of a knife go round the cake to loosen away from the tin.  Place a large plate on top of the cake and then flip over and remove the cake tin. 

  11. Leave on a wire cooling rack

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