Soft plumcake with ricotta and apricots

INGREDIENTS

• 250 g. of 00 flour;
• 250 g of cow’s ricotta;
• 8 apricots:
• 3 whole eggs (medium sized and at room temperature);
• 130 g granulated sugar;
• 50 ml of milk (I use semi-skimmed);
• 50 ml of sunflower seed oil (alternatively 80 g of melted butter);
• 1 sachet of baking powder;
• 1 sachet of vanilla, or seeds from a vanilla pod;
• The grated zest of 1 lemon;
• 1 pinch of salt;
• Qb of brown sugar;
• Q.b. of icing sugar to decorate

STEP

1. First we wash the apricots well, then we cut them in half, remove the stone and cut them into small pieces. We take care to keep a couple for decoration;
2. Pour the eggs into a bowl, add the sugar and start whipping with the help of an electric whisk (you can also use a planetary mixer);
3. Now add a pinch of salt, the vanilla (or the seeds of a vanilla pod), the lemon zest and work for about 10 minutes until the mixture is nice and fluffy;
4. Now add the sieved ricotta and work with the whisk until it is well combined with the egg mixture;
5. At this point we leave the blender and work with the wooden spoon:
6. Then we add the sifted flour with the yeast (always sifted, it is important that it is so to avoid the annoying grains that are really unpleasant to the taste) to the egg and ricotta mixture, mixing delicately from top to bottom and alternating the seed oil (or melted butter) and the milk;
7. We add the apricot pieces to the mixture and mix well;
8. Now we take our plumcake mold, line it with baking paper (but you can butter and flour it), pour in the mixture, place the apricot slices that we kept aside, sprinkle with brown sugar and cook at 180 degrees (preheated fan oven) for 40 minutes;
9. We check the cooking with a toothpick;
10. Once cooked, we take our cake out of the oven and let it cool;
11. Let’s take our plumcake out of the mold, place it on a tray, sprinkle with plenty of icing sugar and…. enjoy it! SO GOOD!!