I can’t claim credit for this slice as it is pretty much a recipe for a cake by Clair Aldous from Dish Magazine. Her version used raspberries but I have just been in love with the gorgeous apricots from the Waikato Farmers Market this year. I have also made it with cherries and can imagine it being just as good with any berry, or stonefruit.
I baked mine as a slice because this suited the apricots better than a round cake tin but the choice is yours.
100g butter, soft
2/3 cup caster sugar
finely grated zest 1 orange
1 tspn vanilla extract
4 x eggs separated
3 cups ground almonds
1 cup ricotta
8-10 fresh apricots, halved and pips removed
2 tablespoons flaked almonds
Beat the butter, 1/3 cup sugar, zest and vanilla until pale and creamy. Beat in the egg yolks one at a time, then stir in the almonds and ricotta. Don’t be concerned that the mixture will be very thick at this stage.
Whisk the egg whites to soft peaks then slowly add the remaining sugar, beating until thick and glossy.
Mix a third of the egg white into the almond mixture to loosen, before folding in the remaining egg whites.
Pour the mixture into a lined 20cm x 30cm lined baking dish, top with apricots and flaked almonds before baking at 160C for 45-60 minutes. It should be lightly golden and an inserted skewer should come out clean.
Cool before dusting with icing sugar and serve with a dollop of yoghurt.