Another very easy recipe with seasonal fruit. These thin but moist apricot squares will surely bright up your weekends breaks at the beach or public gardens 🙂
- DifficultyEasy
- CostCheap
- Preparation time20 Minutes
- Cooking time30 Minutes
- Servingmakes 12 squares
- Cooking methodOven
- CuisineItalian
Ingredients
- 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)
Preparation
– 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;