Ingredients
110g caster sugar plus extra
3 egg yolks
250g fresh ricotta
1 lemon zest finely grated and 1 tablespoon lemon juice
85g dried apricots finely chopped
75g self raising flour
35g flaked almonds
110g caster sugar plus extra
3 egg yolks
250g fresh ricotta
1 lemon zest finely grated and 1 tablespoon lemon juice
85g dried apricots finely chopped
75g self raising flour
35g flaked almonds
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Methods
1
Preheat oven to 180C. Grease a 16x13cm baking dish.
2
Spoon in extra sugar and shake to coat base and sides, discarding excess. Set aside.
3
Beat caster sugar and yolks until thick. Fold in ricotta, zest and lemon juice. Mix apricots with flour, then fold in ricotta mixture.
4
Pour the mixture into the baking dish and scatter with flaked almonds. Bake for 25 – 35 minutes or until a skewer inserted in the centre comes out clean. Cool in the oven for 10 minutes, then serve.
1
Preheat oven to 180C. Grease a 16x13cm baking dish.
2
Spoon in extra sugar and shake to coat base and sides, discarding excess. Set aside.
3
Beat caster sugar and yolks until thick. Fold in ricotta, zest and lemon juice. Mix apricots with flour, then fold in ricotta mixture.
4
Pour the mixture into the baking dish and scatter with flaked almonds. Bake for 25 – 35 minutes or until a skewer inserted in the centre comes out clean. Cool in the oven for 10 minutes, then serve.
