Ricotta, Apricot and Almond Cake

This cake is one of my most loved and made recipes. Its deliciously moist and pretty much fail-safe. With the option to swap out the fruit to suit the season.

SERVES 8-10 PREP 15 mins - COOK - 1 hour 15 mins - EASY

I learnt how to make a good ricotta cake when I worked as a chef in Tuscany in my early 20’s. The ricotta changes the texture of the sponge adding a moistness that I find hard to achieve in other bakes. The sponge reacts to the dairy and gives it a tender crumb and light, creamy taste which is why it pairs so well with sharper fruits like apricot or plum.

This recipe works well every time, is easy to whip up and will forever impress those whom you bake it for.