Luke Mangans Apricot Ricotta Cake Recipes
APRICOT UPSIDE-DOWN CAKE
My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Drain apricots, reserving 3 tablespoons syrup (discard remaining syrup); set aside., Place butter in a 9-in. square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up., In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in reserved apricot syrup. Fold in flour mixture., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 6g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 162mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
LUKE MANGAN'S APRICOT RICOTTA CAKE
Now this is a cake to die for! So easy and delicious. Luke is one of our emminent chefs...cooked for Princess Mary of Denmarks wedding. Enjoy!
Provided by Wendys Kitchen
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven for 180°C Grease a 20cm cake tin with butter and sprinkle over some raw sugar, tipping out the excess.
- Beat the caster sugar and egg yolks until pale. Fold through the ricotta, orange rind and juice, flour and apricots. Whisk or beat the egg whites to soft peaks and fold into the mixture.
- Pour into the cake tin, sprinkle with flaked almonds and bake for 1 hour. Let the cake cool in the tin for about 10 minutes before turning out.
- To serve: Dust with icing sugar and serve with crème fraiche.
Nutrition Facts : Calories 309.2, Fat 10.9, SaturatedFat 5.3, Cholesterol 173.6, Sodium 94.3, Carbohydrate 41.4, Fiber 4.2, Sugar 18.7, Protein 13.2
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