Photo: Sorin Gheorghita
Apricot & ricotta torte
12 ingredients
Serves 8
openrecipes
Although this looks like a cheesecake, it tastes much, much lighter
Estimated Nutrition (whole recipe, rough)
945
Calories
32g
Protein
34g
Fat
119g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g butter , cut into cubes
- 100g ground almonds
- 100g self-raising flour
- 100g golden caster sugar
- 1 large egg
- 250g tub ricotta cheese
- 2 large eggs
- 6 tbsp soured cream
- 50g golden caster sugar
- 1 tsp vanilla extract
- 8 small apricots , halved and stoned (or use canned)
- icing sugar for dusting
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes