|Apricot and Pistachio Ricotta Cake|
Clotilde Dusoulier, of Chocolate and Zucchini, has been one of my favorite food bloggers for years. She has shared some marvelous recipes that have become standards in my home. She has also written two delightful cookbooks. This recipe for Apricot and Pistachio Ricotta Cake is one of my family’s favorites, and is from her first cookbook, “Chocolate and Zucchini”. Definitely my kind of cake! Moist, slightly sweet, with a moderate dense crumb…and delectable! This is the kind of cake I enjoy anytime of the day, perfect for an afternoon snack, or as a simple dessert with a side of ice cream. It is also my kind of breakfast, served with a cup of tea; it can’t get any better than that.
|This was a perfect choice for afternoon tea, on my deck, with friends|
I grew up in the country, where my grandfather had a peach orchard. He also had quince, cherry, apple, and apricot trees. When these fruits came in, my mother and grandmother would spend days canning, making jam and (my personal favorite) making pies, cobblers and cakes. This cake reminds me of one my mom used to bake. It’s a perfect way to use up that summer fruit, and is quite elegant looking. I have tried this cake using both apricots and peaches…either way it is superb! And don’t forget to add a scoop of ice cream on the side. Incredible! Happy baking!
|Moist, dense crumb|
Recipe by Clotilde Dusoulier, from her book Chocolate & Zucchini
- 1/2 cup butter
- 1 cup sugar
- 3 eggs
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon orange zest
- 2/3 cup pistachios
- 12 apricots
- 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.