Description
This Ricotta Apricot Almond Cake is a moist, flavorful dessert that combines the creamy richness of ricotta cheese with the nutty depth of ground almonds. The addition of sweet apricots balances the cake’s texture and flavor, making it a perfect treat for any occasion. Whether served with afternoon tea or as a dessert for a family gathering, this cake is easy to make and full of delicious flavors. With its rich yet light texture and slight citrus note, it’s sure to become your new go-to dessert. Plus, it’s a fantastic way to enjoy seasonal apricots while highlighting the almond and ricotta flavors.
Ingredients
- 200g all-purpose flour
- 150g ground almonds
- 10g baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 150g granulated sugar
- 2 large eggs
- 250g ricotta cheese
- 120ml vegetable oil
- 1 tsp vanilla extract
- 100g 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!
Notes
- For a dairy-free version, swap the ricotta with dairy-free ricotta or a cashew-based ricotta alternative.
- 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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 290 kcal per serving
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
Keywords: Ricotta Apricot Almond Cake, almond flour ricotta cake, apricot almond cake, gluten-free cake, moist ricotta almond dessert, healthy almond cake, fruit and nut cake