Breakfast

Torta di Ricotta e Albicocche Secche con Crema di Mascarpone

Name: Torta di Ricotta e Albicocche Secche con Crema di Mascarpone
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 140g unsalted butter, softened; 100g caster sugar; 3 large eggs, room temperature; 150g whole milk ricotta, drained; 1 tsp vanilla extract; 140g '00' flour; 1 tsp baking powder; Pinch fine sea salt; 100g dried apricots, halved; 2 tbsp honey; 200g mascarpone, cold; 1 tbsp icing sugar; 50g pine nuts; 1 tbsp honey for praline; 1 tsp fleur de sel

A rustic Italian breakfast cake: tender butter cake layered with tangy ricotta, studded with plump dried apricots macerated in honey and vanilla, finished with whipped mascarpone, crispy pine nut praline, and a drizzle of burnt honey. Warm from the oven, it bridges dessert and breakfast with confident restraint.

1766cal 32gprotein 175gcarbs 129gfat 25min prep 35min cook 2serves

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