A soft, fruity cake with creamy ricotta and bright citrus flavor
Apricot Ricotta Cake is a delicious, tender dessert made with creamy ricotta cheese and fresh apricots. The ricotta keeps the cake moist and light, while apricots add juicy sweetness. Many recipes also use citrus (like lemon zest or a light citrus syrup) to brighten the flavor and balance the sweetness of the fruit.
🛒 Ingredients
(Makes about 8 servings)
Cake Batter
- 250 g ricotta cheese
- 230 g sugar (caster sugar or granulated)
- Zest of 2 lemons (for bright citrus flavor)
- 140 g melted butter (or oil if you prefer)
- 3 large eggs
- 180 g self-raising flour
- ½ teaspoon baking powder
- Pinch of salt
- 5–6 apricots, stone removed and cut in half or into wedges
(Optional)
- 4 tablespoons demerara sugar for a crunchy top
- Extra lemon zest or thin citrus syrup to drizzle over warm cake after baking
👩🍳 Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 180 °C / 360 °F (gas mark 4).
Grease a 20 cm (8″) round cake tin and line it with baking paper to prevent sticking.
2. Mix Ricotta, Sugar, and Citrus
In a large bowl, combine the ricotta, sugar, and lemon zest.
Beat this mixture until it becomes light, pale, and fluffy — about 4–5 minutes.
3. Add Butter and Eggs
Pour in the melted butter and continue mixing for a couple of minutes.
Add the eggs one at a time, beating well after each addition.
4. Fold in Dry Ingredients
Gently fold in the self-raising flour, baking powder, and salt.
Stop mixing once the flour is just incorporated — overmixing can make the cake dense.
5. Add Fruit and Finish Batter
Pour the batter into the prepared tin and smooth the top with a spoon.
Arrange the apricot halves or wedges on top of the batter. If desired, sprinkle demerara sugar over the fruit for a bit of crunch.
6. Bake the Cake
Bake in the preheated oven for about 1 hour to 1 hour 15 minutes.
The cake is done when it’s golden brown on top and a skewer or toothpick inserted into the center comes out clean.
7. Cool and Serve
Let the cake cool in the pan for about 15 minutes, then remove onto a rack.
If you like, drizzle a light citrus syrup or lemon glaze over the cake while still warm to enhance the citrus notes.
Serve warm or at room temperature, plain or with a dusting of powdered sugar, whipped cream, or a scoop of ice cream.
🍽 Tips
- Ricotta texture: If your ricotta seems watery, drain it in a strainer for a short time before mixing to keep the cake from becoming too loose.
- Fruit options: If apricots aren’t in season, you can substitute peaches, plums, or berries.
- Citrus syrup idea: To make a simple light citrus syrup, warm equal parts sugar and water together until the sugar dissolves, then stir in a splash of lemon or orange juice and zest. Pour over the warm cake to soak in extra flavor.
🍰 Serving Suggestions
This cake pairs beautifully with a cup of tea or coffee and makes a lovely dessert after meals. For a more indulgent treat, serve with a dollop of whipped cream, vanilla ice cream, or even a spoonful of honey-sweetened Greek yogurt on the side.