Bourbon Apricot Ricotta Cake
My Wonderful Friend Karin gifted me one of her Incredible Bourbon Apricots in a jar a few years ago. Of course, I have been waiting for the Summer to arrive so I could enjoy it with Vanilla Ice Cream. Also, I was happy to save some on the side to bake them in this delicious cake!
Today’s recipe, is another one from Lolo, Lauren (@lolotambouille). My American Friends will be happy for once as the recipe is measured in cups. and for my European Friends, as a measurement cup you can simply use the pot of Ricotta Cheese. You will find Lauren’s recipe right HERE!
In addition, please note that The Tablette Mold is available online in France, only. My consultant name is COURBARIE Marion for any Guy Demarle orders.
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Bourbon Apricot Ricotta Cake
Ingredients
- 1 cup (245 g) Ricotta cheese
- 2 eggs
- 1/2 cup (100 g) sugar
- 1 Tbsp (12 g) Vanilla sugar
- 1 cup (125 g) flour
- 2 1/2 tsp (12 g) baking powder
- 6 Apricots (Marinated in Bourbon, Diced)
Instructions
- Preheat oven at 350F/180C.
- In a mixing bowl, whisk together Ricotta Cheese, Eggs, Sugar and Vanilla Sugar, on medium high speed until smooth.
- Whisk in the flour and baking powder.
- Then, briefly fold in your diced apricots.
- Place your Tablette Flexipan® Mold on the top of your medium perforated baking sheet.
- Pour your batter into your Flexipan®, spreading the top evenly.
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min)
- Once your Bourbon Apricot Ricotts Cake is out of the oven, let it cool down for about 10min. Then, Unmold directly onto your cooling rack. Serve and Enjoy! Bon Appetit!
Video
Special Notes
Nutrition
