apricot, ricotta and almond cake

1

In a stand mixer beat together strained ricotta and sugar for 5 mins or do this by hand for 7-10 mins.

2

Slowly pour in the melted butter. Then whisk in the eggs, a little at a time.

3

Fold through the flour, baking powder, salt and lemon zest. Spoon the cake batter into your prepared tin. Push in the halved apricots, cut-side up. Scatter over the almonds. Bake in the oven for 50 mins-1 hour or until firm to the touch and a skewer comes out with just a few sticky crumbs stuck to it. Cover the cake with foil if it looks like it’s getting too dark.