Apricot Ricotta Cake
Author: 
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Serve this rustic cake with ice cream for dessert or sneak a slice for a sweet breakfast.
Ingredients
  • 1½ cups spelt flour
  • ½ cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar + 2 tablespoons, divided
  • zest of 2 lemons
  • 4 large eggs, at room temperature
  • 250 grams ricotta
  • 1 teaspoon rose water
  • 6-8 apricots, washed, divided in half and stone removed
Instructions
  1. Center a rack in the oven and preheat the oven to 350°F. Oil a 9-inch round cake or springform pan and place a piece of parchment paper in the bottom.
  2. In a small bowl, stir together the flour, baking powder, and salt.
  3. Place the eggs, zests and the sugar in the bowl of a mixer fitted with the whisk attachment.
  4. Beat on medium-high speed until the mixture is pale and thick, about 3 minutes.
  5. Set the mixer to its lowest speed and beat in the ricotta.
  6. Add the sifted dry ingredients, beating only until they are incorporated.
  7. Pour about the batter into the prepared pan. Place as many apricots as you can fit on top of the batter and sprinkle them with the extra sugar.
  8. Bake the cake for 1¼ to 1½ hours, until a toothpick inserted into the center comes out clean. Remove from the oven and set on a cooling rack for 15 minutes.
  9. Carefully remove the sides of the springform pan and let the cake cool for at least 30 minutes. Serve the cake warm or at room temperature with whipped cream or ice cream.
Recipe by Honest Cooking at http://honestcooking.com/apricot-ricotta-cake/