Soft Ricotta and Apricot Cake without Eggs
A delicious seasonal cake made with ricotta, jam, and fresh apricots without eggs, making it suitable for those who are intolerant or for other reasons cannot eat eggs. This cake is ideal for breakfast, snack, etc. If you want, you can also replace the apricots with any other fruit to your liking (strawberries, apples, pears, blueberries, cherries, peaches, etc).
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Soft Ricotta and Apricot Cake without Eggs:
9/9.5 inch pan
- 2 cups flour
- 1/3 cup potato starch
- 1 cup sugar
- 2/3 cup milk
- 1 container plain natural yogurt
- 7 tbsp butter
- 1 cup ricotta
- as needed apricots
- lemon flavor
- vanilla
- 1 packet baking powder
- 1/2 cup apricot jam
Steps
The preparation of the soft ricotta and apricot cake without eggs is easy to do, watch the video HERE.
In a bowl, put melted butter, yogurt, ricotta, lemon flavor, and vanilla, then mix. Add the milk, potato starch.
Add the sugar and mix again. Add the flour, baking powder and mix well. Place the obtained mixture in a pan with parchment paper inside and level it.
Add the jam on top and spread it slightly. Put the apricot pieces on top and press them in lightly.
Bake at 356°F for about 40 min.
Enjoy your meal!
