Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Ricotta and Apricot Cake
- Ingredients
- 150 grams butter
- 150 grams sugar
- 200 grams Ricotta cheese
- 1 Organic orange
- 5 eggs
- 2 packets Vanilla sugar
- 250 grams ground almonds
- 400 grams Apricot
- butter (and flour for dusting the pan)
Rinse the orange, grate the zest and squeeze out the juice. Beat the butter with sugar and ricotta until smooth. Stir in the orange zest and orange juice.
Separate the egg whites and yolks. Mix in the yolks with the butter and sugar mixture. Beat the egg whites until stiff with vanilla sugar. Fold the egg whites and ground almond into the egg yolk and butter mixture carefully.
Rinse the apricots, cut in half, remove the pit and chop finely.
Pour the batter in a greased and floured springform pan. Sprinkle the chopped apricot over the batter and bake in a preheated oven at 180°C (fan: 180°C, gas mark 3) (approximately 350°F) until golden brown for about 45 minutes. Check with toothpick if done. Remove from the oven and allow to cool in the pan. Then release the cake from the pan and serve cut into pieces.
(Percentage of daily recommendation)
| Calorie | 4,326 cal. | (206 %) | ||
| Protein | 117 g | (119 %) | ||
| Fat | 321 g | (277 %) | ||
| Carbohydrates | 245 g | (163 %) | ||
| Sugar added | 166 g | (664 %) | ||
| Roughage | 39 g | (130 %) |