Wednesday, July 10, 2013

Lavender, apricot and ricotta cake


250 g dried apricots
2 Tbsp Cointreau
2 Tbsp sugar
125 ml boiling water

125g butter
125g sugar
300g flour
200g ricotta
3 eggs
2 tsp baking powder
vanilla bean, split
2 Tbsp fresh lavender flowers

How to

Boil water with Cointreau and 2 Tbsp sugar. Pour over the dried apricots and let rest for 15-20 minutes. Put them in the blender until rughly chopped.

Prepare the cake batter: beat butter, vanilla and sugar until fluffy. Add the eggs, one at a time. Add flour and baking powder. Finally add the ricotta and mix roughly. Put the batter in a 20 cm baking tin, lined with packment paper, and cover the surface with the apricots.
Bake at 180° for 20 minutes, then put over the cake some foil to prevent the surface from burning. Let bake for another 25 minutes.

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