The APRICOT AND DRIED CRANBERRY CAKE is a delicious baked treat, perfect for breakfast or any sweet break during the day. It’s a simple cake, like the ones our grandmothers used to make, and for that reason particularly tasty and loved by everyone, both kids and adults. Also, it’s beautiful, with its rustic appearance and the characteristic amber color.
The main feature of this cake is definitely its exceptional softness, thanks to the ricotta and the addition of fresh fruit on top — the juicy summer apricots — and the dried cranberries inside. The cake turns out fluffy and flavorful, perfect to enjoy with a cup of tea or to dip in milky coffee, since its ingredients — carbohydrates, sugars, fresh and dried fruit — are ideal to start the day with the right energy boost. And, I assure you, also with the satisfied smile of someone who loves good things.
SEE OTHER DELICIOUS RECIPES WITH APRICOTS:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 265.99 (Kcal)
- Carbohydrates 50.08 (g) of which sugars 26.79 (g)
- Proteins 8.30 (g)
- Fat 4.94 (g) of which saturated 2.78 (g)of which unsaturated 1.82 (g)
- Fibers 0.97 (g)
- Sodium 44.98 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 250 g cow's milk ricotta
- 140 g granulated sugar
- 3 eggs (medium, at room temperature)
- 1 cucchiaio lemon juice
- 50 g milk
- 250 g 00 flour
- 1 bustina baking powder
- 80 g dried cranberries
- 3 apricots
- 1 cucchiaio sugar (for dusting the surface)
- 1 cucchiaino sugar
- 2 cucchiai water
- 1 cucchiaio lemon juice
Tools
- 1 Pan 8 in (20 cm) diameter
- 1 Hand mixer
- 1 Bowl
Steps
Preparation of the APRICOT AND DRIED CRANBERRY CAKE is very simple and quick. Put the dried cranberries in a bowl and add hot water to cover the dried fruit.
Let the dried cranberries rehydrate for at least 15 minutes, then drain off the excess water.
In a bowl, beat the ricotta together with the sugar until you obtain a smooth cream. Add the eggs one at a time and mix for a few minutes. Add the milk and lemon juice and incorporate them.
Add the sifted flour and baking powder and mix until you get a smooth, homogeneous batter. Finally, fold in the drained dried cranberries.
Butter and flour an 8 in (20 cm) pan, pour in the cake batter and level it well with a spatula.
Cover the surface with apricots cut into not-too-small wedges and arranged in a rosette. Sprinkle with a tablespoon of sugar and bake the APRICOT AND DRIED CRANBERRY CAKE in a preheated conventional/static oven at 356°F (180°C) for about 60 minutes. Check for doneness with the classic toothpick test.
Remove the cake from the oven and let it cool completely.
In a small saucepan place a tablespoon of sugar, two tablespoons of water and one tablespoon of lemon juice.
Bring to a boil, then turn off the heat and let it cool slightly. Glaze the cake surface with the obtained syrup: this not only gives it shine but also prevents the apricots from deteriorating in contact with the air. Enjoy this summer delight.
STORAGE AND TIPS
You can store the APRICOT AND DRIED CRANBERRY CAKE at room temperature for 1 day; after that, place it in the refrigerator well covered.
If you want, you can increase the amount of apricots and add some diced apricots into the batter as well. They will make the cake even softer and more indulgent.
If you want, you can increase the amount of apricots and add some diced apricots into the batter as well. They will make the cake even softer and more indulgent.
