Yogurt Cake with Ricotta and Apricots
A cake made with seasonal fruit and ricotta, soft and delicious, perfect anytime from breakfast to dessert. For the base of this cake, I chose to make a batter with eggs, yogurt, butter, sugar, and of course flour, and fill it with a delicious layer of ricotta mixed with Greek yogurt, sugar, egg, and flavors! It turned out to be a spectacular dessert.
Try these apricot desserts recipes too:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Spring, Summer
Ingredients for the Yogurt Cake with Ricotta and Apricots:
- 3 1/2 cups flour
- 1 cup sugar
- 1 cup yogurt
- 5 oz butter
- 1 packet baking powder
- 2 eggs
- vanilla
- salt
- 14 oz apricots (Fresh or canned)
- 1 1/4 cups ricotta
- 3 tbsps sugar
- 1/4 cup Greek yogurt
- 1 egg
- lemon zest
Steps
For the preparation of the Yogurt Cake with Ricotta and Apricots watch the video HERE.
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Base preparation:
In a bowl, mix sugar, yogurt, eggs, a pinch of salt, and vanilla. Add the softened butter,
Add the flour, baking powder, then blend and knead. Take about 3/4 of the dough and roll it out in the pan lined with parchment paper.
If it sticks to your hands, lightly flour them. Poke holes in the dough.
Filling preparation:
Place the apricots on top (fresh or canned). Add the yogurt, sugar, Place the apricots on top (fresh or canned). Add the yogurt, sugar,
Add the ricotta, lemon zest and mix. Add the egg and blend.
Spread the obtained cream over the apricots. Sprinkle and level. Place the remaining dough in pieces on top. If it sticks, flour your fingers.
Bake at 350°F for about 50 minutes.
Enjoy your meal!
