Luke Mangans Apricot Ricotta Cake Recipes
LUKE MANGAN'S APRICOT RICOTTA CAKE
Now this is a cake to die for! So easy and delicious. Luke is one of our emminent chefs...cooked for Princess Mary of Denmarks wedding. Enjoy!
Provided by Wendys Kitchen
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven for 180°C Grease a 20cm cake tin with butter and sprinkle over some raw sugar, tipping out the excess.
- Beat the caster sugar and egg yolks until pale. Fold through the ricotta, orange rind and juice, flour and apricots. Whisk or beat the egg whites to soft peaks and fold into the mixture.
- Pour into the cake tin, sprinkle with flaked almonds and bake for 1 hour. Let the cake cool in the tin for about 10 minutes before turning out.
- To serve: Dust with icing sugar and serve with crème fraiche.
Nutrition Facts : Calories 309.2, Fat 10.9, SaturatedFat 5.3, Cholesterol 173.6, Sodium 94.3, Carbohydrate 41.4, Fiber 4.2, Sugar 18.7, Protein 13.2
APRICOT, ALMOND AND RICOTTA CAKE
dense but good
Provided by j_thompson26
Time 1h50m
Yield Makes 10 slices
Number Of Ingredients 0
Steps:
- heat oven to 190 beat butter, ricotta, eggs and sugar together fold in the flour and ground almonds spoon half the batter into lined tin put jam evenly over middle put remaining half batter on top of jam put apricot quarters on top of the mixture, arranged evenly scatter over flaked almonds and 1 tbsp caster sugar
- Bake for 1.5 hours or until cake has risen, cooked and apricots shrivelled and caramelised leave to cool
APRICOT & RICOTTA TORTE
Although this looks like a cheesecake, it tastes much, much lighter
Provided by Sara Buenfeld
Categories Buffet, Dessert, Dinner, Lunch, Supper
Time 1h50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 414 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium
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