How to make
Sift the flour in a bowl with the baking powder and a pinch of salt. Add the sugar, egg, yolk and cold butter (cut into pieces).
Flavor with the grated peel of one lemon. With your hands, start kneading, until buttery crumbs start to form. Put the container with the crumbs in the refrigerator for an hour.
Beat the ricotta and the powdered sugar with a fork.
Cut the apricots into pieces, put them in a pot with 1 tbsp. of sugar and 1 tbsp. of water. Boil for about 5 minutes. Remove the pot from the heat and cool it.
Line the oblong cake mold with baking paper. Pour half of the butter crumbs into it. Form a high boarder to create an indentation in the crumbs.
Pour the ricotta inside and the cooled apricots on top. Cover with the remaining butter crumbs.
Sprinkle generously with sliced almonds and brown sugar.
Bake the Sbriciolata in a preheated oven with a fan at 360°F (180°C) for 35-40 minutes.
Sprinkle the warm Apricot Sbriciolata with powdered sugar.
Leave the apricot cake to cool completely before cutting it.
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