• Line a 9-inch | 22 cm round baking pan like you would usually do and set aside. 
• Preheat oven to 350℉ (180℃).

APRICOT RICOTTA CAKE PREPARATION

• Wash your apricots under cold water. Pat them dry. Remove the pit, and slice them into quarters. Set aside.
  17.65 oz apricots
• Separate the egg yolks for egg whites in 2 different bowls.
• In one mixing bowl, beat the egg yolks together with the ricotta, granulated sugar and vanilla bean paste until light and fluffy (about 1 minute on medium high speed).
  10.60 oz Ricotta cheese, 3 Large egg yolks, 4 oz granulated sugar, 1 tsp vanilla bean paste
  
• Add in the all-purpose flour together with the corn starch and sea salt. Mix until combined.
  1.75 oz corn starch, 1.75 oz all-purpose flour, 1/16 tsp sea salt
  
• In the second mixing bowl, beat the egg whites until stiff peaks, about 2-3 minutes.

  Then, fold it into the batter.
  3 Large egg whites
  
• Pour the batter into the prepared baking pan.

  Arrange the quartered apricots on top. The batter is quite dense so they will not sink.

  NOTE: Originally I haveplaced half of the quartered apricots at the bottom of the pan with a bit of almond flour before pouring the batter, but it made it too wet. So apricots on top is perfect!
  

BAKE!

• Bake for 30 minutes at 350℉ (180℃). (Every oven heats differently, monitor your cake from 25 minutes).
  
• Once your Apricot Ricotta Cake is out of the oven, let it cool down a little bit to enjoy warm, dust it with icing sugar. Or let it completely cooled down (my favorite) before refrigerating it for at least a couple of hours ; or best overnight. Enjoy & Bon Appétit!