Olive Oil Ricotta Cake with Apricots

Ingredients:

1 cup fresh, full-fat ricotta cheese

1/3 cup olive oil

1 cup granulated sugar

2 Tablespoons grated lemon rind

1 ½ cup all-purpose flour

1 ½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

8 medium size apricots

1 tablespoon lavender sugar (or honey)

Confectioner’s sugar for dusting

Cooking directions:

Be sure to have all ingredients at room temperature.

Preheat oven to 350⁰F.

1.       Butter and flour a 9 or 10-inch springform pan.

2.       In a large mixing bowl, add ricotta, olive oil, sugar, and lemon zest and combine with a whisk.

3.       Add the first egg and mix thoroughly.  Add the second and continue to whisk.

4.       In a separate bowl, measure out flour, baking powder, baking soda and salt and stir together.

5.       Sift these dry ingredients over the large bowl and mix carefully using a wooden spoon or spatula using a folding motion.  This helps develop the gluten in the cake which will keep your cake from being tough or too dense.

6.       Pour batter into the prepared pan and smooth the top evenly.

7.       Wash, dry and then cut the apricots in half. Place in a small bowl, add sugar and mix.

8.       Decorate top of the cake with the apricot halves, cut side down.

9.       Bake for 35-45 minutes, or until top is golden brown and toothpick or cake tester comes out cleanly.

10.   Cool the pan on a rack for 15 minutes.  Run a knife about the edge of the cake, then unmold.

11.   Dust with confectioner’s sugar.

Serves: 8

Wine recommendations:  Any sweet wine such as Barsac, Sauternes, Vin Santo, Tawny Port, Madeira, Demi-Sec Champagne (or sparkling wine) or Spumante.