Apricot Ricotta Thyme Cake

This Apricot Ricotta Thyme Cake is tender, moist, and bursting with fresh summer flavor. Made with creamy ricotta, juicy apricots, and a hint of lemon and thyme, it’s the perfect seasonal dessert for brunch or tea.

Course Dessert, Snack, Snacking Cake

Cuisine Californian, Mediterranean, Rustic European-Inspired

Keyword Apricot Ricotta Cake

Prep Time 15

Cook Time 45

Cooling & Glazing 30

Total Time 1 30

Servings

Calories 382kcal

Ingredients

11 tablespoon butter (150 g), room temp (1 stick + 3 tbsp)
1 cup caster sugar (200g) fine baker's sugar
3 large eggs (150g), room temp
1 cup ricotta 240g, full-fat
¼ cup Greek yogurt (60g), thick
1 teaspoon vanilla 5ml
1 small lemon zest of whole lemon
1 cup flour (125g)
1 teaspoon baking powder (5g)
5-7 whole apricots (230g), fresh, cut into halves, half a pound
Apricot Sauce for glaze Sauce Recipe
1-2 sprigs fresh thyme leaves

Instructions

Preheat. Set the oven to 350°F (180 °C).
Prep the pan. Lightly coat an 8-inch (20 cm) springform with cooking spray; line base and sides with parchment. A 9-inch pan also works—just reduce the bake time slightly, tart checking for doneness 5 minutes earlier.
Cream butter & sugar. Cream the butter and sugar in a large bowl until light and fluffy, using a hand mixer.
11 tbsp butter, 1 cup caster sugar
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
3 large eggs
Enrich the batter. Fold in ricotta, Greek yogurt, vanilla, and lemon zest until smooth.
1 cup ricotta, ¼ cup Greek yogurt, 1 tsp vanilla, 1 small lemon
Fold in dry ingredients. Sift flour, baking powder, and a pinch of salt over the bowl; fold just until no dry streaks remain—do not over-mix.
1 cup flour, 1 tsp baking powder
Pour the batter into the prepared pan and smooth the top.
Arrange the apricot halves (cut side up) evenly over the top. Sprinkle with brown sugar for a caramelized finish.
5-7 whole apricots
Bake. Bake 40–50 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, make the apricot glaze (print recipe here):
Bring the apricot syrup to a gentle boil.
Reduce to a simmer and cook for 5 minutes. This simmering time allows the sauce to thicken slightly to a perfect spreadable texture.
Add fresh thyme leaves during the last 2 minutes to infuse the sauce with a subtle herbaceous flavor.
1-2 sprigs fresh thyme leaves
Glaze & cool. Brush the warm cake with thyme-apricot glaze. Cool 30 minutes before releasing the springform and slicing.
Serve. Enjoy plain—or top with whipped cream, vanilla ice cream, or a drizzle of cold heavy cream.

Notes

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