Ricotta Cheese & Apricot Squares

Another very easy recipe with seasonal fruit. These thin but moist apricot squares will surely bright up your spring’s weekends breaks at the beach or public gardens 🙂

Ricotta Cheese & Apricot Squares
  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time30 Minutes
  • Servingmakes 12 squares
  • Cooking methodOven
  • CuisineItalian


  • 250 gspelt flour (or white flour type 1)
  • 200 gfresh ricotta cheese
  • 150 glight muscovado sugar
  • 100 mlSunflower oil (cold pressed)
  • 90 mlMilk
  • 50 gHoney
  • 10 gBaking powder
  • 6fresh apricots
  • 4Eggs
  • 1Vanilla pod
  • 1 pinchtable salt
  • q.s.Icing sugar (for the final topping)


  1. – separate the egg yolks and whites into 2 separate bowls;

    – add the sugar and the vanilla seeds to the yolks, whisk everything together till you get a smooth cream;

    – sift the ricotta cheese onto it and mix well till it gets completely absorbed;

    – pour the milk and mix well;

    – sift the flour and the baking powder onto it and mix well till they get completely absorbed;

    – pour the oil and mix well;

    – take the bowl with the egg whites, add the salt to them and whip till stiff;

    – now pour the stiff egg whites onto the cake mixture, and stir very gently till fully amalgamated;

    – fold your baking tray (30×40 cm) with some baking paper, then pour the cake mixture onto it and spread it evenly with a spatula;

    – cut each apricot into 2 slices and put them onto the cake (with inner part facing upwards) keeping about 3cm distance between each slice;

    – brush well each slice with honey;

    – bake at 180 degrees for about 30/35 minutes;

    – allow to cool down at room temperature, then dust the cake with icing sugar and cut the squares;

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