Apricot Ricotta Cake - Gluten Free
Makes a large cake to serve 10 �?12
This is great for a smart afternoon tea cake or
can be served as a dessert.
500 g ricotta cheese
6 eggs, separated
1 ½ cups dried apricots, finely chopped
1 packet (approximately ½ cup) crystallised mixed peel
grated rind of 2 oranges
¼ cup fresh orange juice
1 cup Chelsea Icing Sugar
¼ cup maize cornflour
¾ cup rice flour
½ cup flaked almonds for topping
Preheat oven to 180°C. Grease and line the base and sides of a 23 cm
spring form tin with non stick baking paper.
Mix together ricotta, egg yolks, apricots, peel, orange rind and juice,
icing sugar and flours until well blended. This can be done in a food processor.
In a separate bowl, with clean beaters, whisk the egg whites until stiff.
Carefully fold the egg whites into the apricot mixture.
Pour into the prepared tin. Sprinkle the top with flaked almonds and
bake for 45 �?50 minutes until the centre feels firm and set. Cool in the tin.
To serve, cut into wedge slices and serve with apricot puree and softly whipped cream or thick yoghurt. To make apricot puree, place the contents of a
400 g can of apricots in syrup or juice into a blender and puree until smooth.
tip.
Cake decorating
To help cakes come out flat on top for decorating, lightly drop the filled tin
on the bench three or four times before placing in the oven.
This helps remove extra air bubbles in the mixture.
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