Apricot & Ricotta Summer Bake
65 minGluten-freeVegetarianHigh proteinBone densityMuscle preservationOvenAir FryerMeal prep friendlyLuteal phaseSweet treats
Servings:
8
·
Ingredients
- —Whole-milk ricotta — 500 g
- —Eggs — 3
- —Ground almonds — 80 g
- —Honey — 50 g
- —Zest of 1 lemon
- —Vanilla extract — 1 tsp
- —Apricots or peaches, sliced — 4
- —Flaked almonds — 15 g
Allergens
Contains dairyContains eggsContains nuts
Method
- 01Heat the oven to 170°C; line a 20cm springform tin.
- 02Whisk the ricotta, eggs, honey, lemon zest and vanilla until smooth.
- 03Fold in the ground almonds.
- 04Pour into the tin; arrange the fruit on top (it will sink slightly — that's normal).
- 05Scatter with flaked almonds; bake 45–50 minutes until just set with a slight wobble.
- 06Cool completely, then chill — it's best cold the next day.
Why this works
Ricotta is a source of calcium and casein protein, and ground almonds add more calcium along with vitamin E — a crustless alternative to pastry that leans on these ingredients instead of refined flour and butter.
Meal Prep Tips
Storage: Store in an airtight container in the fridge for up to 4 days. Freezing is possible for up to 2 months, though the texture softens slightly once thawed.
Reheating: Enjoy cold or at room temperature — this bake isn't meant to be reheated, as the ricotta can become watery.
Pairing: Pairs well with a drizzle of honey, a spoonful of Greek yogurt, or a handful of fresh berries.
Nutrition (per serving)
215
kcal
12g
protein
15g
fat
11g
carbs
2g
fiber
Always check product labels for allergens.