We’re featuring apricots this month and I couldn’t be more excited! I love stone fruit season, and the apricots in San Diego right now are looking seriously FABULOUS! Lately I’ve been on a big homemade cheese kick, and I thought my latest batch of ricotta would be a lovely addition to some ripe, juicy apricots.
This ricotta apricot cake is simple, seasonal, and oh so delicious. Its great for brunch and for dessert (trust me, I’ve eaten it for both) You don’t even have to make your own ricotta (although its SUPER easy and I highly recommend it).
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- zest of 2 lemons
- 4 large eggs, at room temperature
- 1 cup ricotta, drained
- About 5 apricots, washed, divided in half and stone removed
- 1 c confectioners sugar
- 3 T lemon juice
Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray.
In a small bowl whisk together flour, baking powder and salt. Set aside.
Combine sugar, zest and eggs in the bowl of a mixer fitted with the whisk attachment. Whisk at a medium-high speed until the mixture is thick, about 3 minutes. Reduce mixer speed to low and add in the ricotta. Slowly add in the dry ingredients until just combined. Pour mixture into the prepared cake pan.
Slice the apricot halves into thin slices. Layer the slices in a circular pattern until the top of the batter is completely covered. Bake at 350 degrees for one hour and 10 minutes or until a toothpick comes out clean.
Whisk together confectioners sugar and lemon juice until smooth. Pour over warm cake. Allow to cool 15 minutes. Serve.
We want to see your best apricot recipes! Head over to our June page and link up