Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Soft Apricot Ricotta Cake with Almonds
This soft and delicate apricot ricotta cake is bursting with juicy fruit, creamy ricotta, and a hint of almond—perfect for a summer dessert or an afternoon treat
There’s something so comforting about baking with fresh, seasonal fruit—especially when the fruit in question is sweet, juicy apricots.
This Soft Apricot Ricotta Cake is a perfect way to celebrate summer: tender, light, and naturally sweet, made with creamy ricotta and just a touch of oil for a healthier, butter-free twist.
Whether you’re serving it for merenda, brunch, or a light dessert, this cake is simple to make and truly satisfying.
And if you’re lucky enough to have an apricot tree in your garden—ancora meglio—use those perfectly ripe, golden apricots for a flavor that’s all the more special.
Baking Tips for Perfect Results
- Use ripe, juicy apricots. The more flavorful your fruit, the more delicious the cake. You want them soft but not mushy. Apricots add a naturally fruity flavor to this cake, while the sugar level is kept on the lower side—just lightly sweetened—and I’m using a sugar-free apricot preserve to keep it even lighter.
- Don’t overmix the batter. Once you add the flour, gently fold it in to keep the texture soft and tender.
- Use parchment paper. Line the bottom of your pan to make it easier to remove the cake once it’s baked. I like to use a springform pan for easy removal after baking, so the cake stays perfectly intact and beautifully shaped—this is the pan I have: AMAZON
- Test for doneness. Do the prova stecchino—insert a toothpick in the center of the cake; if it comes out clean or with just a few crumbs, it’s ready.
Ingredient Substitutions
You can easily adapt this cake based on what you have at home:
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Instead of oil, you can use 2 oz of melted butter if you prefer a richer flavor.
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Instead of ricotta, try plain or apricot yogurt, or even vegetable-based milk (like almond or oat) for a dairy-light version.
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If apricots aren’t available, substitute with peaches, plums, or even berries.
- For a gluten-free version, use a 1:1 gluten-free flour blend (make sure it contains xanthan gum).
Storage and Serving Tips:
This cake is best served at room temperature or slightly warm. It’s perfect on its own (look at the beautiful almonds and apricot jam on top!)… but also pairs beautifully with a dollop of whipped cream or a scoop of vanilla gelato for a more indulgent treat.
Store the cake in an airtight container at room temperature for 2 to 3 days to keep it soft and moist. For longer storage, refrigerate it and let it come back to room temperature before serving for the best texture and flavor.
Ready to try it too?!? Here is the recipe for you!
Other Italian dessert recipes you might like:
Soft Apricot Ricotta Cake with Almonds
This soft and delicate apricot ricotta cake is bursting with juicy fruit, creamy ricotta, and a hint of almond—perfect for a summer dessert or an afternoon treat
Servings:
8
Prep Time
20
Cook Time
60
Resting Time
Total Time
Ingredients
2 large eggs
1/2 cup (100 g) sugar
1/4 cup (60 ml) oil
8 oz (225 g) ricotta cheese
1 teaspoon baking powder
1 pinch of salt
1 3/4 cups (200 g) all-purpose flour
4 or 5 fresh apricots, cut in small cubes
3 tablespoons apricot preserve
2 tablespoons sliced almonds
Powdered sugar, for dusting
Instructions
Preheat the oven to 350°F (180°C). Line an 8- or 9-inch (20–23 cm) round baking pan with parchment paper and grease on the sides.
Prepare the apricots: Wash, pit, and cut the apricots into small cubes.
In a large mixing bowl, add the eggs and sugar. Using an electric mixer, beat for a few minutes until the mixture is light and fluffy. Add the oil and ricotta cheese, and mix until well combined.
Sift in the flour, baking powder, and salt. Gently fold into the mixture until just combined—do not overmix. Fold in cubed apricots. Pour the batter into the prepared baking pan and smooth out the top with a spatula. Using a teaspoon, drop small dollops of apricot preserve across the top. Sprinkle with sliced almonds.
Bake in the preheated oven at 350°F (180°C) for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Let the cake cool before removing from the pan. Dust with powdered sugar before serving. Slice and enjoy!
