Spiced Apricot and Ricotta Shortcake

Prep: 10 mins

Cook: 1 hour

Serves: 6

Difficulty:

Cuisine:

Saved:

436

Celebrate the joy of fresh Apricot and Ricotta shortcake recipe

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Spiced Apricot and Ricotta Shortcake

Ingredients:

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

Method:

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.