The cake with ricotta and apricots is a very good dessert, delicate, light, very tasty, quick to prepare, and very soft. You can prepare the batter with a stand mixer, electric whisks, or even by hand as I did, to avoid dirtying too many appliances, just a large bowl and a hand whisk will be enough. Perfect cake for a healthy and tasty breakfast, or for a snack. You can prepare this cake with any fruit you prefer. I used apricots because I currently have quite a few at home. If you like fruit cake recipes, you can also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to prepare the cake with ricotta and apricots
- 9 oz ricotta
- 4 apricots
- 2 1/2 cups all-purpose flour
- 4 eggs
- Half packet baking powder
- 2/3 cup sugar
- 1/4 cup corn oil
Tools
- Cake Pan 8.5/9.5 inch
- Hand Whisk
Steps to make the cake with ricotta and apricots
To prepare the cake with ricotta and apricots, first wash the apricots well, cut them in half, remove the pit, and slice 2 into thin slices and 2 into small cubes. The cubed ones will be added to the batter later. In a large bowl, add the ricotta and sugar, mix well until you form a sort of cream, then add the 4 eggs one at a time until well absorbed, and finally add the corn oil and mix well. Now proceed by adding the flour. Combine the all-purpose flour and baking powder, mix the batter well, and finally add the cubed apricots. Meanwhile, preheat the static oven to 356 degrees Fahrenheit.
Now take the cake pan, butter and flour or oil and flour as you prefer, pour the batter into the pan, and finally place the thinly sliced apricots on top. Bake the cake and cook it for about 40 minutes. Always do the toothpick test to check if it’s done before removing it from the oven. Once cooked, take it out of the oven and let it cool before removing it from the mold. Once cooled, you can place it on a serving platter and sprinkle with powdered sugar if desired.
Your cake with ricotta and apricots is now ready to be enjoyed!
Storage and Tips
You can store the cake with ricotta and apricots for about 3 days under a glass cake dome.
Instead of ricotta, you can opt for plain or fruit yogurt.
