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 meal, flour, corn starch and baking soda.

In a bowl of a standing mixer, using a whisk attachment, beat butter, sugar, egg yolks, pinch 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.