Ingredients:
- butter , for greasing the cake tin
- sugar , for greasing the cake tin
- icing sugar , for dusting
Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 245.41 Kcal (1027 kJ) | ||
| Calories from fat | 84.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 14% | |
|---|---|---|---|
| Cholesterol | 28.15mg | 9% | |
| Sodium | 221.47mg | 9% | |
| Potassium | 384.31mg | 8% | |
| Total Carbs | 34.54g | 12% | |
| Sugars | 21.73g | 87% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 7.96g | 16% | |
| Vitamin C | 21mg | 35% | |
| Iron | 1.2mg | 6% | |
| Calcium | 158.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 186.17 Kcal (779 kJ) | ||
| Calories from fat | 63.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.1g | 14% | |
|---|---|---|---|
| Cholesterol | 21.35mg | 9% | |
| Sodium | 168.01mg | 9% | |
| Potassium | 291.54mg | 8% | |
| Total Carbs | 26.2g | 12% | |
| Sugars | 16.48g | 87% | |
| Dietary Fiber | 2.46g | 13% | |
| Protein | 6.04g | 16% | |
| Vitamin C | 16mg | 35% | |
| Iron | 0.9mg | 6% | |
| Calcium | 120mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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