This is one of those recipes that I absolutely love, but that my husband thinks is a bit “meh”. I think he’s ridiculous! How can you not like a cake that’s not even that bad for you?! It’s not a rich chocolate cake or a spongy vanilla cake but it’s a perfect light summer dessert if you top it with some fresh berries and serve it with a glass of sparkling wine or it’s a nice winter desert eaten alongside a mug of mulled wine. I like food that is versatile and this tart you can make into whatever you like. Add other dried fruits, zest from an orange, cacao powder in the base or cinnamon in the Ricotta mixture and you’ve got a creation of your own. If I wasn’t a three hour round trip from the shops I’d go and get myself some Ricotta and make it right now! Hope you like it too.
300 g walnuts
A cup of gooey dried apricots
4 tbsp of honey- or more/less after taste.
1 tbsp Chai spice- can be excluded but makes it delicious!
500 gram of ricotta
Honey- again after taste! I think I used about a quarter to half a cup.
Chopped dried apricots or any other dried fruit you like!
For the base
Blitz the walnuts, chai spice and apricots in a food processor until finely crumbly. Place in a bowl and mix with honey until a good paste that can be squeezed together into a ball.
Put the mixture on a lined cake base and set aside.
Whip the Ricotta with the honey. Add some chopped dried apricots and place over the walnut base. Drizzle and swirl honey into the top of the cake and decorate with walnuts if you like. Place in freezer or fridge and let set. If you keep it in the freezer take out whenever you like and let it slightly thaw before serving.