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    You are in: Home / Australian / Luke Mangan's Apricot Ricotta Cake Recipe
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    Luke Mangan's Apricot Ricotta Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Wendys Kitchen's Note:

    Now this is a cake to die for! So easy and delicious. Luke is one of our emminent chefs...cooked for Princess Mary of Denmarks wedding. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven for 180°C Grease a 20cm cake tin with butter and sprinkle over some raw sugar, tipping out the excess.
    2. 2
      Beat the caster sugar and egg yolks until pale. Fold through the ricotta, orange rind and juice, flour and apricots. Whisk or beat the egg whites to soft peaks and fold into the mixture.
    3. 3
      Pour into the cake tin, sprinkle with flaked almonds and bake for 1 hour. Let the cake cool in the tin for about 10 minutes before turning out.
    4. 4
      To serve: Dust with icing sugar and serve with crème fraiche.

    Ratings & Reviews:

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    Nutritional Facts for Luke Mangan's Apricot Ricotta Cake

    Serving Size: 1 (189 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 309.2
     
    Calories from Fat 98
    31%
    Total Fat 10.9 g
    16%
    Saturated Fat 5.3 g
    26%
    Cholesterol 173.5 mg
    57%
    Sodium 94.2 mg
    3%
    Total Carbohydrate 41.3 g
    13%
    Dietary Fiber 4.1 g
    16%
    Sugars 18.6 g
    74%
    Protein 13.1 g
    26%

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