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Apricot & Ricotta Torte |
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| Serves 8 |
Prep 35 mins |
Cooking 1h 15 mins |
Challenge |
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Ingredients |
For the base
100g butter, cut into cubes
100g ground almond
100g self-raising flour
100g golden caster sugar
1 large egg
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For the topping
250g tub ricotta
2 large egg
6 tbsp soured cream
50g golden caster sugar
1 tsp vanilla extract
8 small apricot, halved and stoned (or use canned)
icing sugar for dusting
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Preheat the oven to fan 140C/conventional 160C/gas 3.
Tip all the ingredients for the base, except for the egg,
into a food processor and blend until like breadcrumbs.
Add the egg and blend again to make a paste. Scrape onto
the base of a greased 24cm loose-bottomed springform tin,
spread with a spatula then bake for 25 minutes until risen
and just set.
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Meanwhile beat the ricotta in a bowl with the eggs,
soured cream, sugar and vanilla, then when the base has
had its 25 minutes, take it out of the oven. Quickly
scatter the apricots over the base and pour the cheese
mixture on top. Return to the oven for 50 minutes more
until the mixture has set and is starting to turn golden
round the edges.
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Run a knife round the cake to release it from the sides
of the tin then cool and chill. You can make this a day
ahead.
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Transport the tin covered with cling film or foil, then
turn out and dust with icing sugar when you get there.
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