Apricot and Ricotta Cake



Apricot and Ricotta Cake

Even in summer, treat yourself to a soft and delicious dessert like this apricot and ricotta cake! We’ve already tried apricots in sweets, but this cake will surprise you once again: it's perfect to enjoy for breakfast with iced tea or fruit juice! Compared to the apricot cake, this is a butter-free cake. We preferred seed oil combined with the batter enriched with ricotta for an extremely soft result. If you have an abundance of apricots, also prepare: 

  • Cake with fresh apricots
  • Apricot jam tart
  • Apricot and cream tart
  • Apricot clafoutis


Apricots 14 oz (400 g) - ripe
Flour 00 1.4 cups (170 g)
Potato starch 2.1 tbsp (30 g)
Cow's milk ricotta cheese 1 cup (250 g)
Brown sugar 0.8 cup (160 g)
Sunflower seed oil 2 ½ tbsp (35 g)
Eggs 3 - room temperature
Powdered yeast for sweets 1.1 tbsp (16 g)
Vanilla extract 1 tsp
for decoration
Powdered sugar to taste

How to prepare Apricot and Ricotta Cake

To prepare the apricot and ricotta cake, sieve the ricotta through a sieve 1 to obtain a smooth cream without lumps 2. In a bowl, break the eggs and add the vanilla extract 3

Beat the eggs with electric beaters at medium-high speed, gradually adding the sugar 4. This will take about 10 minutes. Once you have a light and frothy mixture, incorporate the ricotta, one tablespoon at a time 5. Sift the flour and baking powder separately 6,

Gradually pour in the oil 7, then add the dry ingredients little by little to the batter, keeping the beaters running at low speed 8. Wash and dry the apricots: you will need 4 for decoration, from which you will obtain 12 wedges in total 9.

Cut the remaining apricots into cubes 10 and immerse them in the batter 11. Transfer the mixture into a 20 cm (7 7/8 inches) buttered and floured mold 12.

Arrange the apricot slices on the surface 13 to create a sunburst pattern 14 and bake in a preheated static oven at 340°F for about 70 minutes. The apricot and ricotta cake is ready 15, let it cool slightly, then remove it from the mold and serve it dusted with powdered sugar.

How to store

Store the cake under a glass dome in a cool place for 2-3 days. You can freeze it in portions after baking.


If the ricotta you purchased has a lot of whey, let it drain for an hour before sieving it.