Jun 11, 2014

Apricot and almond (or ricotta) delicacy


Some fruit bakes better than others... Apricots, with their flesh that is smooth and not too juicy and a mild flavor that only improves in the oven, are one of the tops.










Apricot and almond (or ricotta) delicacy
adapted from La Prova del Cuoco 
time: 30 min preparation + 45 min baking 

 ingredients 
800 g (1 3/4 lb) apricots, sliced in half and stones removed
90 g (6 Tablespoons) butter, room temperature
130 g (2/3 cup) sugar + more for finishing
2 eggs, separated yolks from whites, room temperature
180 g (6.5 oz) almond pulp or ricotta, room temperature 
grated zest from 1 lemon
pinch of salt
80 g (3/4 cup) almond meal
160 ml (2/3 cup) flour
50 g (5 1/2 Tablespoons) corn (or potato) starch
4 g (1/2 teaspoon) baking soda
30 ml (2 Tablespoons) homemade vanilla extract or 1 Tbs commercial 
2 -3 Tablespoons raspberry preserves, heated to liquid

 instructions 
Preheat oven to 170 C/340 F (fan forced function). Line a 28cm/11inch tart form with parchment paper. To line a baking form: I cut a piece of paper large enough, crush it between my hands, soak it under water, squeeze the water out, shake (gently) the paper to open and line the form.

In a medium bowl, mix together almond mealflourcorn starch and baking soda.

In a bowl of a standing mixer, using a whisk attachment, beat buttersugaregg yolkspinch of salt and lemon zest together for about 2 minutes. Blend in ricotta (or almond pulp, my almond pulp is quite dry so I add some milk or water to make it look like ricotta) till smooth. Add vanilla. Change attachment to a paddle. Incorporate flour mix on low speed just till combined.

In a separate bowl, beat egg whites till soft peak forms. Using a spatula, slowly blend the beaten whites into the prepared mix. Don't over mix it, 30 moves should be enough. Spread the batter onto the prepared lined form. 

Arrange apricot halves.  Press them in slightly. Top the cake with a couple of pinches of sugar. Place it in the hot oven for 40-45 minutes, till toothpick from the middle comes out dry. If you keep it too long, the cake will result dry. Remove from the heat. Paint apricots with raspberry preserves. Keep it refrigerated.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES
  • apricots, I adore them raw but the kilo I got was not quite ripe and I was not sure if it would ever be;
  • on the cake, with the help of little sugar and heat, the somewhat lacking fruit flesh turned into a treat;
  • the juices stayed within the fruit and the fruit didn't separate from the cake;
  • the cake itself is a winner; I've made it many times, always with some fruit, sometimes with ricotta, sometimes with almond pulp;
  • it's a Italian recipe with the word "delicacy" in the original title.

24 comments:

  1. Great looking cake Ela; pinned it for next apricot season in Australia.

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  2. This looks delicious Ela :) love the apricots!

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  3. I am having some apricots now :-) This looks delish, Ela.

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  4. Perfect treat for eyes and mouth.. Apricots makes it extra delicious

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  5. This looks delicious! I am going to have to go and get myself some apricots now :)

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  6. A beautiful dessert. Apricots, when nice and ripe, are little jewels. So many halves on here is so appealing. Love the brushed preserves on to too. Great one again!

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  7. Beautiful! I have been buying apricots more than ever and I can't wait to try this stunning recipe!

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  8. Dessert is served! Looks SO good!

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  9. This is not only beautiful but looks so good. I just saw some beautiful apricots at the store and now I will have to go back and buy them :)

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  10. Wow, now I have never heard of this before but this looks so darn delicious!!

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  11. I am so envious of your fresh apricots! Your cake looks spectacular!

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  12. Hi Ela, this is gorgeous, perfect for entertaining. Pinned. Thanks!

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  13. Love apricots and this cake! It looks beautiful Ela!

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  14. I am fond of apricots!I just made marmelade!
    Your dessert looks fantstic,dear!
    Hugs!

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  15. An apricot tree ripens all at once and I think apricots will get riper off the tree :)

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  16. Those apricots look gorgeous even if they weren't perfectly ripe.

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  17. What a beautiful and delicious cake,Ela! I loveeee apricots and they look so good in this recipe!

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  18. Your cake looks delicious.We love apricots so this is perfect for us.

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  19. I 'm dying to try this gorgeous looking cake.
    Apricot a and Ricotta - it can't get much better :)

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  20. Great idea to use apricots - they look great!

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  21. This looks wonderful and a creative use for fresh apricots. Love it!!!

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  22. Lovely combination of flavors! I've been buying apricots like crazy before the season ends. I just can't get enough of them!

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  23. I'm ashamed to admit that I've never had a fresh apricot! Eeek I need to fix that! This looks delicious!

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  24. Ela you are full of beautiful surprises. This tart is so beautiful...oh it looks delectable. Save me a slice...Mmmmm I'm envisioning all the flavors now.

    Toodles,
    Tammy<3

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