Apricot And Pistachio Ricotta Cake Recipes

APRICOTS WITH HONEY-GINGER RICOTTA AND PISTACHIO NUTS

Steps:

• Slice the apricots in half, carefully remove the pits, and set aside. Combine the ricotta cheese with the ginger and 2 teaspoons of the honey in a mixing bowl.
• Place the apricot halves on a serving platter and top each with a spoonful of the honey-ginger-ricotta mixture. Sprinkle the pistachios on top, and drizzle with the remaining teaspoon honey. Serve immediately.

APRICOT AND PISTACHIO RICOTTA CAKE

Steps:

• Preheat the oven to 350F and grease a 10-inch springform pan with the pat of butter.
• In a food processor (or in a large mixing bowl if you choose to do this by hand), combine the remaining butter and the 1 cup sugar and process until creamy. Add the eggs one by one, the ricotta, and the vanilla extract and mix between each addition.
• In a medium mixing bowl, sift together the flour, salt, and baking powder. Add the flour mixture and orange zest to the egg mixture. Mix until just combined; the batter will be thick. Fold in half of the pistachios (reserve the other half for topping) and pour the batter into the prepared pan, levelling the surface with a spatula.
• Arrange the apricots skin side down over the batter in a regular pattern. It's ok to crowd them a little; they will shrink as they bake. Sprinkle with the remaining tablespoon of sugar and the remaining pistachios.
• Bake for 1 hour, until a knife inserted in the centre comes out clean. Transfer the pan to a cooling rack and let rest for 10 minutes. Run a knife around the pan to loosen the cake, unclasp the sides of the pan, and let cool completely before serving. The cake tastes best fresh out of the oven, but it will keep for 2 days at room temperature, wrapped tightly in foil.

APRICOT & RICOTTA TORTE

Steps:

• Preheat the oven to fan 140C/conventional 160C/gas 3. Tip all the ingredients for the base, except for the egg, into a food processor and blend until like breadcrumbs. Add the egg and blend again to make a paste. Scrape onto the base of a greased 24cm loose-bottomed springform tin, spread with a spatula then bake for 25 minutes until risen and just set.
• Meanwhile beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla, then when the base has had its 25 minutes, take it out of the oven. Quickly scatter the apricots over the base and pour the cheese mixture on top. Return to the oven for 50 minutes more until the mixture has set and is starting to turn golden round the edges.
• Run a knife round the cake to release it from the sides of the tin then cool and chill. You can make this a day ahead.
• Transport the tin covered with cling film or foil, then turn out and dust with icing sugar when you get there.

APRICOT TART WITH PISTACHIOS

Steps:

• Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
• Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
• Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
• Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
• Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
• Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.

APRICOT AND PISTACCHIO CAKE

Steps:

• Preheat the oven to 180C.
• Wash the apricots, cut them in 4 wedges. Put the apricots in a bowl, add the cinnamon and 1 tbsp sugar and toss. Let stand at room temperature for 20 minutes.
• Beat the butter with the remaining sugar intill pale and fluffy, add one egg at a time, then incorporate the flour, the baking powder and the pistacchio paste (you can also replace the pistacchio paste with 70g processed unsalted pistacchios).
• Pour the batter in a 21cm cakemould lined with baking paper. Arrange the apricots on top, add yhe flaked alonds and put to bake for about 40 minutes or untill the cake is golden. Let cool at room temperature before serving, eventually with some clotted cream on the side.

APRICOT AND PISTACHIO BAKED RICE

Steps:

• Preheat oven to 350°F.
• Wash rice in 6 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve.
• Bring 6 cups water and salt to a boil in a 4-quart heavy ovenproof pot with a tight-fitting lid, then stir in rice and cook, uncovered, 6 minutes (rice will still be firm). Drain in sieve.
• Heat oil in dried pot over moderate heat until hot but not smoking, then add rice, stirring until well coated, and remove from heat. Stir in remaining ingredients.
• Bake, tightly covered, in middle of oven until rice is tender, about 18 minutes, then fluff with a fork.