Luke Mangans Apricot Ricotta Cake Food

LUKE MANGAN'S APRICOT RICOTTA CAKE

Luke Mangan's Apricot Ricotta Cake image

Now this is a cake to die for! So easy and delicious. Luke is one of our emminent chefs...cooked for Princess Mary of Denmarks wedding. Enjoy!

Provided by Wendys Kitchen

Categories Dessert

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

butter, for greasing the cake tin
sugar, for greasing the cake tin
75 g caster sugar
7 free-range eggs, separated
500 g ricotta cheese
3 oranges, juice and rind of
125 g plain flour
200 g dried apricots, chopped
2 tablespoons sliced almonds
icing sugar, for dusting

Steps:

Preheat the oven for 180°C Grease a 20cm cake tin with butter and sprinkle over some raw sugar, tipping out the excess.
Beat the caster sugar and egg yolks until pale. Fold through the ricotta, orange rind and juice, flour and apricots. Whisk or beat the egg whites to soft peaks and fold into the mixture.
Pour into the cake tin, sprinkle with flaked almonds and bake for 1 hour. Let the cake cool in the tin for about 10 minutes before turning out.
To serve: Dust with icing sugar and serve with crème fraiche.

Nutrition Facts : Calories 309.2, Fat 10.9, SaturatedFat 5.3, Cholesterol 173.6, Sodium 94.3, Carbohydrate 41.4, Fiber 4.2, Sugar 18.7, Protein 13.2

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