Desserts · Foodshow+

Ricotta & Apricot Cake

Name: Ricotta & Apricot Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 500g ricotta, drained overnight in a sieve; 150g caster sugar; 4 eggs, separated; 60g fine semolina; 50g ground almonds; Finely grated zest of 1 lemon; 1 tsp vanilla paste; Pinch of salt; 200g dried apricots; 3 tbsp amaretto, or warm water; Butter, for greasing; 1 tbsp semolina, for dusting; Icing sugar

An Italian baked ricotta cake, light rather than rich, with soaked apricots through it and no pastry to make. It is better on the second day, which makes it a useful thing to have in the fridge.

1 hr 20 mins plus overnight chilling Serves 8

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