240 gr of ricotta cheese
80 ml of olive oil
190 gr of caster sugar
1 teaspoon of lemon peel
2 eggs
190 g of flour 0
1 ½ teaspoon baking powder
½ teaspoon of salt
¼ teaspoon baking soda
10 red apricots
3 teaspoons honey
240 gr of ricotta cheese
80 ml of olive oil
190 gr of caster sugar
1 teaspoon of lemon peel
2 eggs
190 g of flour 0
1 ½ teaspoon baking powder
½ teaspoon of salt
¼ teaspoon baking soda
10 red apricots
3 teaspoons honey
Preheat the oven to 175°C. Butter a baking pan with a diameter of 23 cm. In a large bowl, mix the ricotta, oil, granulated sugar and lemon zest. Add one egg at a time. Sift together the flour, salt and leavening agents over the ricotta mixture. Mix to obtain a homogeneous mixture. Pour the mixture into the baking pan. Cut the apricots in half, in case they are not completely ripe you can sweeten them with a little sugar or honey, and place them on the cake. Bake for 55/65 minutes and use a toothpick to ensure the cake is fully cooked. Serve by brushing the surface while still warm with honey or, when cold, with powdered sugar.
