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–+ servings

Bourbon Apricot Ricotta Cake

bakingwithnessa
This Ricotta Cake is unlike any. It's texture is incredible and the Marinated Apricot in Bourbon definitely gives it a kick!
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Prep Time 10 minutes
Bake Time 30 minutes
Total Time 40 minutes
Course Cake
Cuisine French, Italian
Servings 8

Equipment

Tablette Flexipan
Baking Sheet (M)
Magnetic Measuring
Mixing Bowl
Whisk
Spatula

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

Nutrition Facts
Bourbon Apricot Ricotta Cake
Amount Per Serving
Calories 194 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 57mg19%
Sodium 254mg11%
Potassium 133mg4%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 15g17%
Protein 7g14%
Vitamin A 702IU14%
Vitamin C 3mg4%
Calcium 149mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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