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Luke Mangan's Apricot Ricotta Cake

By Wendys Kitchen

Added October 26, 2006 | Recipe #192354

Categories: Cakes Dessert Cheese

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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

butter, for greasing the cake tin
sugar, for greasing the cake tin
75 g caster sugar
7 free-range eggs, separated
500 g ricotta cheese
3 oranges, juice and rind of
125 g plain flour
200 g dried apricots, chopped
2 tablespoons sliced almonds
icing sugar, for dusting

Directions:

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

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

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

To serve: Dust with icing sugar and serve with crème fraiche.