{"id":15800,"date":"2017-05-03T10:00:16","date_gmt":"2017-05-03T08:00:16","guid":{"rendered":"https:\/\/www.oogio.net\/?p=15800\/"},"modified":"2022-01-15T10:31:08","modified_gmt":"2022-01-15T08:31:08","slug":"apricot-ricotta-cake-with-almonds","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/apricot-ricotta-cake-with-almonds\/","title":{"rendered":"Apricot Ricotta Cake with Almonds"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">This apricot ricotta cake is just what you need next to your coffee cup in Shavuot \u2013 it&#8217;s soft, fragrant and so delicious. Ricotta and almond cake with lots of apricots inside \u2013 easy to make and absolutely gorgeous!<\/p>\n<div id=\"attachment_1477\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1477\" class=\"wp-image-1477\" title=\"Apricot Ricotta Cake with Almonds\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2010\/07\/apricot_almond_cake.jpg\" alt=\"Apricot Ricotta Cake with Almonds\" width=\"800\" height=\"631\" \/><p id=\"caption-attachment-1477\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 20893--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Apricot Ricotta Cake with Almonds<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the<\/h4>\n<h4>cake:<\/h4>\n<ul>\n<li>200 gram (1 cup) soft butter<\/li>\n<li>150 grams (3\/4 cup) sugar<\/li>\n<li>50 grams (1\/4 cup) light brown sugar<\/li>\n<li>5 large separated eggs (at room temperature)<\/li>\n<li>250 grams (2 1\/2 cups) almond meal<\/li>\n<li>40 grams (4 tbsp.) cornstarch<\/li>\n<li>Zest of 1 lemon<\/li>\n<li>2 tbsp. brandy<\/li>\n<li>400 grams (2 cups) ricotta cheese<\/li>\n<li>Pinch of salt<\/li>\n<li>6-8 apricots (halved and sliced)<\/li>\n<\/ul>\n<h4>For decoration:<\/h4>\n<ul>\n<li>200 ml. (1 cup) sour cream<\/li>\n<li>1 tbsp. sugar<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>2-3 tbsp. toasted sliced almonds<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Preheat oven to 160c degrees.<\/li>\n<li>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.<\/li>\n<li>Add in the egg yolks one at a time, and continue to blend until smooth.<\/li>\n<li>Add in the almond meal, cornstarch, lemon zest and brandy, and continue to blend until incorporated. add ricotta and blend until smooth.<\/li>\n<li>Beat egg whites and salt to soft peaks and gently fold into the cheese mixture until completely uniform.<\/li>\n<li>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.<\/li>\n<li>Bake for 50-60 minutes, until a skewer inserted in the center comes out with moist crumbs and cake is very fragrant and golden.<\/li>\n<li>Cool completely before coating.<\/li>\n<li>Mix sour cream, sugar and vanilla extract.<\/li>\n<li>Pour the cream over the cold cake and flatten the top. Sprinkle some toasted almonds and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">It is recommended to prepare the cake a day in advance.<\/li>\n<li style=\"text-align: left\">Keep the apricot ricotta cake in the refrigerator for 4-5 days.<\/li>\n<li style=\"text-align: left\">Serve warm or at room temperature.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>This apricot ricotta cake is just what you need next to your coffee cup in Shavuot \u2013 it&#8217;s soft, fragrant and so delicious. Ricotta and almond cake with lots of apricots inside \u2013 easy to make and absolutely gorgeous! Apricot Ricotta Cake with Almonds For the cake: 200 gram (1 cup) soft butter 150 grams [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35278,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1573,1572,1562],"tags":[1830,1844,1597,1953],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Apricot Ricotta Cake with Almonds | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This apricot ricotta cake is just what you need next to your coffee cup in Shavuot \u2013 it&#039;s soft, fragrant and so delicious. 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