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Sliced apricot ricotta cake on a marble board with golden apricot halves and toasted sliced almonds on top

Homemade Apricot Ricotta Cake with Toasted Almonds

A one-bowl ricotta cake studded with fresh apricot halves and toasted almonds, baked until the edges are golden and the center barely jiggles.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Italian
Calories: 265
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 450 g whole-milk ricotta, drained
  • 4 large eggs, room temperature
  • 180 g granulated sugar
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1 lemon zest lemon
  • 60 g unsalted butter, melted and cooled
  • 120 g all-purpose flour
  • 1 tsp baking powder
Topping
  • 5 fresh apricots, halved and pitted to 6 medium
  • 30 g sliced almonds
  • 1 tbsp turbinado sugar

Method
 

Prep
  1. Heat the oven to 170 C / 340 F. Grease an 8-inch springform pan and line the base with parchment.
Mix the Batter
  1. In a large bowl, whisk the ricotta, eggs, and sugar together until smooth, about 1 minute.
  2. Whisk in the vanilla, lemon zest, and melted butter until fully combined.
  3. Sift the flour, baking powder, and salt over the bowl. Fold in gently until no dry streaks remain, being careful not to overmix.
Assemble and Bake
  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. Arrange the apricot halves cut-side up over the batter, pressing them in slightly. Scatter the sliced almonds and turbinado sugar on top.
  3. Bake for 45 to 50 minutes, until the edges are golden and the center barely jiggles when you shake the pan. A toothpick inserted 2 inches from the edge should come out with a few moist crumbs, not wet batter.
Cool
  1. Cool the cake in the pan on a wire rack for 15 minutes, then release the springform sides.
  2. Let the cake cool completely, about 2 hours, before slicing for clean edges.

Notes

  • Drain wet ricotta for 20 minutes before mixing to avoid a soupy batter.
  • Use firm, slightly underripe apricots so the top doesn't turn soggy.
  • Don't skip the full cool-down, about 2 hours, before slicing.
  • Check the center with a toothpick 2 inches from the pan edge, not dead center.