- 250g unsalted butter
- 180g sugar
- 2 cups self raising flour
- 2 eggs
- 500g tub Perfect Italiano Smooth & Creamy Ricotta
- 1 teaspoon cinnamon
- 800g canned apricot halves, drained
- 2 tablespoons raw sugar
| - Melt butter and sugar, until sugar begins to dissolve. Mix into flour and beat in eggs.
- Spread two thirds of the cake mixture over the base of a buttered and lined 25cm round cake tin, top evenly with Perfect Italiano Smooth & Creamy Ricotta, sprinkle with cinnamon and arrange apricot halves skin side up over Ricotta.
- Dollop spoonfuls of the remaining cake mixture evenly over the apricots and spread slightly with fingers. The apricots will not be completely covered.
- Sprinkle cake with raw sugar and bake at 180°C for 1 hour until cooked and golden. Cool cake in tin for 10 minutes before turning out.
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