Apricot Ricotta Cake

Apricot Ricotta Cake

Apricot Ricotta Cake

By Honest Cooking
2 hours

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Details
  • Servings:   6
  • Calories:   454
  • Protein:   16g
  •  
  • Fiber:   7g
  • Sugar:   41g
  • Carb Total:   77g
  •  
  • Trans Fat:   1g
  • Saturated:   4g
  • Fat Total:   9g
  •  
  • Diet:   High-Fiber
  • Meal:   breakfast, lunch, dinner
  • Dish:   desserts
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Cuisine
  • british
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Ingredients
  • 1½ cups spelt flour
  • ½ cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar + 2 tablespoons, divided
  • Zest of 2 lemons
  • 4 large eggs, at room temperature
  • 250 grams ricotta
  • 1 teaspoon rose water
  • 6-8 apricots, washed, divided in half and stone removed
Instructions

Apricot Ricotta Cake serves 6 original recipe by Honest Cooking.

View original preparation instructions

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