Ricotta Apricot Almond Cake:

   

Ingredients

200 gm all-purpose flour

150 gm ground almonds

10 gm / 2 tsp baking powder

1/4 tsp salt

1/2 tsp ground cinnamon

150 gm granulated sugar

2 large eggs

250 gm ricotta cheese

120 ml vegetable oil

1 tsp vanilla extract

100 gm dried apricots, chopped

1 tbsp honey (for glazing)

1/4 cup sliced almonds (for topping)

Instructions

Preheat the oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.

 

In a large mixing bowl, whisk together the flour, ground almonds, baking powder, salt, and cinnamon.

 

In a separate bowl, whisk together the sugar, eggs, ricotta cheese, vegetable oil, and vanilla extract until smooth and well combined.

 

Gradually add the wet ingredients to the dry ingredients and stir until just combined.

 

Gently fold in the chopped apricots, ensuring they are evenly distributed throughout the batter.

 

Pour the batter into the prepared cake pan and spread it evenly.

 

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

 

Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

 

Drizzle honey over the cooled cake and top with sliced almonds for garnish.

 

Slice and enjoy your delicious Ricotta Apricot Almond Cake!

Note-

You can substitute the apricots with other seasonal fruits such as peaches or plums for a different flavor profile.

This cake stores well at room temperature for up to 3 days or can be refrigerated for longer freshness.       

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