Apricot and ricotta sponge
⅓ cup(s), (50g)
¼ cup(s), (35g)
Vanilla bean paste
⅓ cup(s), (75g)
Apricot, canned in natural juice, drained
800 g, (2x400g cans)
20 ml, (cointreau), 1tbs
Reduced-fat ricotta cheese
150 g, vanilla
- Preheat oven to 180°C. Lightly grease and line a 16cm x 26cm (base measurement) cake tin with baking paper.
- Sift the flour and 2½ tablespoons cornflour together. Place the eggs and half the vanilla in a large mixing bowl. Beat with electric beaters until thick and creamy. Gradually add the caster sugar, beating until the sugar has dissolved. Gently fold in the sifted flour mixture until just combined.
- Pour the mixture into the prepared tin and bake for 15 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool. Turn the cake onto a wire rack to cool completely.
- Meanwhile, whisk the remaining cornflour and 1 tablespoon water in a small bowl until smooth. Drain the apricots, reserving the juice. Place the apricots, 1 cup (250ml) reserved juice, the dissolved cornflour and Cointreau in a medium saucepan. Bring to the boil. Reduce heat and simmer for 5 minutes or until thickened slightly. Set aside to cool.
- Place the ricotta, fromage frais, remaining vanilla and icing sugar in a food processor. Process until smooth. Spread the ricotta mixture over the sponge and spoon over the apricots to serve.