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Baked ricotta cakes with apricot sauce
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulge in irresistible apricot-glazed baked ricotta cakes.
Ingredients:
  • 300g low-fat ricotta cheese (see note)
  • 107.50 gm caster sugar
  • 4.40 gm vanilla extract
  • 112.50 gm self-raising flour, sifted
  • 1 eggwhite
  • 10.00 gm cornflour
  • 405ml can apricot nectar
Instructions:
  • 1. Preheat the oven to 180°C. Grease a 6-hole 1/3-cup capacity muffin pan. Combine ricotta, sugar, egg, and vanilla using an electric mixer until smooth. Gently fold in flour with a large metal spoon.
  • In a clean mixer, whip the egg white in a separate bowl until soft peaks form. Carefully fold it into the ricotta mixture. Fill muffin holes three-quarters full with the batter and smooth the surface of each cake.
  • Bake the cakes for 20 to 25 minutes until a skewer inserted into the center comes out clean. Let them rest in the pan for 5 minutes before removing.
  • Prepare the apricot sauce by blending cornflour and 2 tablespoons of nectar until smooth. Transfer the mixture to a small saucepan and pour in the rest of the nectar. Cook over medium heat, stirring constantly, until the sauce comes to a boil, about 5 to 6 minutes. Then, reduce the heat to low and simmer for an additional 3 to 4 minutes.
  • Drizzle the warm cakes generously with the warm sauce and serve.

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