Portuguese apricot cake

Ingredients for 1 servings:

• 150 g butter, diced
• 150 g flour
• 65 g sugar
• 1 organic orange(s), zest and juice
• 1 pinch(s) of sugar
• 1 egg yolk
• ¼ tsp vanilla extract
• Butter for the mold
• 200 g ricotta or cream cheese
• 225 g sugar
• 4 eggs
• 6 tbsp double cream
• some almond extract
• 500 g apricot(s)
• 2 tbsp apricot jam

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 35 minutes

Alpaca cake

For the pastry, cut the butter into cubes. In a bowl, mix the flour, sugar, half the grated orange zest, and a pinch of sugar. Make a well in the center and add the egg yolk, vanilla extract, and the butter cubes. Mix the ingredients with your fingertips until smooth, adding 1-2 tablespoons of orange juice. Cover and chill. Preheat the oven to 200°C (top/bottom heat). Roll out half of the pastry and place it in the bottom of a buttered 23 cm springform pan. Bake for 15 minutes, then let it cool. Meanwhile, prepare the filling. Beat the ricotta with the sugar and the remaining grated orange zest, then beat in the eggs. Stir in the double cream and almond extract. Roll out the remaining pastry and line the sides of the pie plate, pressing the bottom edge firmly onto the half-baked base. Pour the filling into the plate and bake for 15 minutes. Then reduce the heat to 170°C and bake the cake for another 20 minutes, until the filling is just set. Place the apricots in boiling water for a few seconds, then peel off the skins. Halve the apricots and remove the stones. Place the halves on top of the filling and bake the cake for another 10 minutes. Let cool in the pan, then remove to a platter. Heat the apricot jam with the orange juice and spread it over the apricots.