June smells of sunshine, holidays on the way and juicy fruit to be picked. It is the perfect time to bake desserts that taste of summer, like this ricotta cake with fresh apricots and lots of almonds. A soft and moist dough, made even more delicious by the creaminess of the ricotta and delicate aromas of vanilla, almond and orange blossom.
Each bite tells of the sweetness of a slow afternoon, perhaps in the garden, with a slice of cake in one hand and a good book in the other. The apricots, protagonists of the season, give a fresh and slightly tart note that balances the sweetness of the cake, inviting you for another slice.
Ideal for a special breakfast or an outdoor snack, it is one of those cakes that never gets tired. Let’s make it together!
Ingredients (24 cm mould)
- 150 g soft butter
- 4 medium eggs
- 150 g brown sugar
- 250 g mixed ricotta
- 150 g almond flour
- 70 g 00 flour
- 1 teaspoon baking powder
- 1 pinch of salt
- a pinch of vanillin
- q.b. of orange blossom aroma
- 10 fresh apricots, cut in half and pitted
- a pinch of sliced almonds
- a pinch of icing sugar for decoration
Preparation
- In a bowl, mix the almond flour with the 00 flour and baking powder.
- In a second bowl, whisk the egg whites until stiff with a pinch of salt.
- In a third bowl, beat the soft butter with the sugar, vanillin and orange blossom flavouring until light and fluffy.
- Add the egg yolks, continuing to beat.
- Incorporate the ricotta into the mixture.
- Add the flours and mix well.
- Finally, gently incorporate the stiffly beaten egg whites, stirring from the bottom upwards so as not to disassemble them.
- Pour the mixture into a 24 cm hinged mould lined with baking paper. Arrange the apricots in half on top of the cake, cut side up.
- Bake at 170° C in the lower part of the oven for 45-50 minutes.
- Once cooked, take out of the oven and sprinkle the surface with lightly toasted slivered almonds.
- Let cool and sprinkle with icing sugar. Enjoy!
