This apricot ricotta cake is just what you need next to your coffee cup in Shavuot – it’s soft, fragrant and so delicious. Ricotta and almond cake with lots of apricots inside – easy to make and absolutely gorgeous!
Apricot Ricotta Cake with Almonds
Servings 22 cm round cake pan
- 200 gram (1 cup) soft butter
- 150 grams (3/4 cup) sugar
- 50 grams (1/4 cup) light brown sugar
- 5 large separated eggs at room temperature
- 250 grams (2 1/2 cups) almond meal
- 40 grams (4 tbsp.) cornstarch
- Zest of 1 lemon
- 2 tbsp. brandy
- 400 grams (2 cups) ricotta cheese
- Pinch of salt
- 6-8 apricots halved and sliced
- 200 ml. (1 cup) sour cream
- 1 tbsp. sugar
- 1/2 tsp. vanilla extract
- 2-3 tbsp. toasted sliced almonds
Preheat oven to 160c degrees.
In a bowl of a mixer with a paddle-attachment whip butter, sugar and brown sugar until the mixture is fluffy, airy and rather bright.
Add in the egg yolks one at a time, and continue to blend until smooth.
Add in the almond meal, cornstarch, lemon zest and brandy, and continue to blend until incorporated. add ricotta and blend until smooth.
Beat egg whites and salt to soft peaks and gently fold into the cheese mixture until completely uniform.
Grease the pan and pour about 1/2 of the batter onto the bottom. Arrange apricots in the center and pour over the remaining batter. Smooth the top.
Bake for 50-60 minutes, until a skewer inserted in the center comes out with moist crumbs and cake is very fragrant and golden.
Cool completely before coating.
Mix sour cream, sugar and vanilla extract.
Pour the cream over the cold cake and flatten the top. Sprinkle some toasted almonds and serve.
- It is recommended to prepare the cake a day in advance.
- Keep the apricot ricotta cake in the refrigerator for 4-5 days.
- Serve warm or at room temperature.