Serves 8-10

100grams soft unsalted butter + 50 Grams for the Pan

50 Grams Brown Sugar

7-8 Ripe Apricots (depending on pan size)

1 cup white sugar

Zest of 1 lemon

3 large eggs, separated

1 cups fresh ricotta

1 tsp vanilla

Juice of 1 Lemon

75ml olive oil

1.5 cups AP Flour

1 tsp baking powder

1 tsp salt

Preheat oven to 350

In a 8-9 inch cake or tart pan with a removable bottom add dabs of soft butter and sprinkle in the brown sugar.

Slice the apricots in half and remove the stone. Place cut side down in the the pan.

Cream the butter, sugar and zest together. Add the ricotta and mix to combine.

Add the egg yolks to the bowl and mix. Place the whites in a separate bowl and set aside.

Add the lemon juice, vanilla and olive oil and mix gently.

Stir your dry ingredients together (flour, baking powder and salt). Add the dry to the wet and stir gently to combine being sure not to overmix.

Whisk your egg whites to stiff peaks.

Gently fold the whites into the ricotta batter until just barely incorporated.

Spread over the apricots. Don’t be tempted to tap the pan, you want to keep the air bubbles in tact.

Bake for 25-28 minutes depending on oven. Top should be golden brown and a cake tester should come out clean.

Allow to cool for 10 minutes then invert onto a serving dish and remove the false bottom. Glaze the fruit with honey if desired for shine or dust with icing sugar. Some edible flowers as garnish are beautiful.