Luke Mangan's Apricot Ricotta Cake Recipe

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Luke Mangan's Apricot Ricotta Cake
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  1. Preheat the oven for 180°C Grease a 20cm cake tin with butter and sprinkle over some raw sugar, tipping out the excess.
  2. Beat the caster sugar and egg yolks until pale. Fold through the ricotta, orange rind and juice, flour and apricots. Whisk or beat the egg whites to soft peaks and fold into the mixture.
  3. Pour into the cake tin, sprinkle with flaked almonds and bake for 1 hour. Let the cake cool in the tin for about 10 minutes before turning out.
  4. To serve: Dust with icing sugar and serve with crème fraiche.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 245.41 Kcal (1027 kJ)
Calories from fat 84.28 Kcal
% Daily Value*
Total Fat 9.36g 14%
Cholesterol 28.15mg 9%
Sodium 221.47mg 9%
Potassium 384.31mg 8%
Total Carbs 34.54g 12%
Sugars 21.73g 87%
Dietary Fiber 3.24g 13%
Protein 7.96g 16%
Vitamin C 21mg 35%
Iron 1.2mg 6%
Calcium 158.2mg 16%
Amount Per 100 g
Calories 186.17 Kcal (779 kJ)
Calories from fat 63.94 Kcal
% Daily Value*
Total Fat 7.1g 14%
Cholesterol 21.35mg 9%
Sodium 168.01mg 9%
Potassium 291.54mg 8%
Total Carbs 26.2g 12%
Sugars 16.48g 87%
Dietary Fiber 2.46g 13%
Protein 6.04g 16%
Vitamin C 16mg 35%
Iron 0.9mg 6%
Calcium 120mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
  • 7

Good Points

  • saturated fat free

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