Ingredients

How to make it

  • Preheat oven to 180°C. Grease and line the base and sides of a 23 cm spring form tin with non stick baking paper.
  • Mix together ricotta, egg yolks, apricots, peel, orange rind and juice, icing sugar and flours until well blended. This can be done in a food processor.
  • In a separate bowl, with clean beaters, whisk the egg whites until stiff. Carefully fold the egg whites into the apricot mixture. Pour into the prepared tin. Sprinkle the top with flaked almonds and bake for 45 – 50 minutes until the centre feels firm and set. Cool in the tin.
  • To serve, cut into wedge slices and serve with apricot puree and softly whipped cream or thick yoghurt. To make apricot puree, place the contents of a 400 g can of apricots in syrup or juice into a blender and puree until smooth.

Reviews & Comments 4

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  • peetabear 11 years ago
    thank you for posting this. I'm always looking for Gluten Free deserts..this has the add bonus of apricots..
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    " It was excellent "
    ahmed1 ate it and said...
    This is a great recipe.The combination is so delicious.Thanks for the post.
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  • lor 11 years ago
    Mmmmm... this looks absolutely lovely. I hope it tastes as good as it looks. I'll have to forward it to my daughter who is looking for gluten free desserts. Thank you!
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  • chefmeow 11 years ago
    Yummy. This one sounds really good. Anything with ricotta cheese gets my vote. Thanks for the post.
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