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!
Photo: Natalie Levin
Apricot Ricotta Cake with Almonds
For the
cake:
- 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)
For decoration:
- 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.