Apricot and Ricotta Torte

Ingredients for the Base
100g (4oz) Butter cut into cubes
100g (4oz) Ground Almonds
100g (4oz) Self-Raising Flour
100g (4oz) Golden Caster Sugar
1 Large Egg

Ingredients for the Topping
250g Tub Ricotta Cheese
2 Large Eggs
6 Tablespoons Soured Cream
50g (2oz) Golden Caster Sugar
1 Teaspoon Vanilla Extract
8 Small Apricots, halved and stoned (or use canned)
Icing Sugar for dusting

(1) Preheat oven to 160°C / Gas Mark 3 / Fan oven 140°C. Tip in all the ingredients for the base, except for the egg, into a processor and blend until like breadcrumbs. Add the egg and blend again to make a paste. Scrape onto the base of a greased 24cm loose bottomed springform tin. Spread with a spatula, then bake for 25 minutes until risen and just set.

(2) Meanwhile, beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla extract, then when the base has had it's 25 minutes, take it out of the oven. Quickly scatter the apricots over the base and pour the cheese mixture on top. Return to the oven for a further 50 minutes more, until the mixture has set and is starting to turn golden round the edges.

(3) Remove from the tin, then cool and chill.

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