Apricot & Ricotta Torte Recipe

Name: Apricot & Ricotta Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces butter, cut into cubes; 4 ounces ground almonds; 4 ounces self-raising flour; 4 ounces superfine sugar; 1 large egg; 8 ounces ricotta cheese; 2 large eggs; 6 tablespoons sour cream; 2 ounces golden caster sugar; 1 teaspoon vanilla extract; 8 apricots, halved and stoned (or use canned); confectioners' sugar, for dusting

Servings: persons

4 ounces butter, cut into cubes
4 ounces ground almonds
4 ounces self-raising flour
4 ounces superfine sugar
1 large egg
8 ounces ricotta cheese
2 large eggs
6 tablespoons sour cream
2 ounces golden caster sugar
1 teaspoon vanilla extract
8 apricots, halved and stoned (or use canned)
confectioners' sugar, for dusting

1
Preheat the oven to 325F
2
Tip all the ingredients for the base, except for the egg, into a food processor and blend until like breadcrumbs.
3
Add the egg and blend again to make a paste.
4
Scrape onto the base of a greased 9in loose-bottomed springform tin, spread with a spatula then bake for 25 minutes until risen and just set.
5
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.
6
Quickly scatter the apricots over the base and pour the cheese mixture on top.
7
Return to the oven for 50 minutes more until the mixture has set and is starting to turn golden round the edges.
8
Run a knife round the cake to release it from the sides of the tin then cool and chill.
9
You can make this a day ahead.
10
Transport the tin covered with plastic wrap or foil, then turn out and dust with confectioner's sugar when you get there.

888

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ounces butter, cut into cubes, 4 ounces ground almonds, 4 ounces self-raising flour, 4 ounces superfine sugar, and more.

Yes, Apricot & Ricotta Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot & Ricotta Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions