• 250g ricotta
  • 140g butter
  • 4 eggs
  • 200g caster sugar
  • 250g SR flour
  • 200g ground almonds
  • 4tbsp apricot jam
  • 5 apricots stoned and quartered
  • handful flaked almonds to decorate


  • STEP 1
    heat oven to 190 beat butter, ricotta, eggs and sugar together fold in the flour and ground almonds spoon half the batter into lined tin put jam evenly over middle put remaining half batter on top of jam put apricot quarters on top of the mixture, arranged evenly scatter over flaked almonds and 1 tbsp caster sugar
  • STEP 2
    Bake for 1.5 hours or until cake has risen, cooked and apricots shrivelled and caramelised leave to cool

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating