Peach and Ricotta Cake
1 Hour +
〰️
1 Hour + 〰️
Serves 8
Ingredients
5 peaches, pitted and quartered (feel free to use any stone fruit of your choice)
250 grams of ricotta, strained to remove any excess liquid
150 grams of unsalted butter, melted and cooled
230 grams of raw caster sugar, plus a little extra for sprinkling on top
3 eggs
1 teaspoon of almond essence
Zest of 1 large lemon
180 grams of self-raising flour
1/2 teaspoon of baking powder
1/3 cup of slivered almonds
Icing sugar for dusting (optional)
Method
Preheat the Oven: Preheat your oven to 170°C (fan-forced). Grease a 24cm cake tin and line it with parchment paper. Adjust cooking time if using a smaller or larger tin.
Mix Ricotta and Sugar: In a mixing bowl, use an electric mixer to beat together the ricotta and sugar for about 4 minutes, until well combined and smooth.
Add Wet Ingredients: Gradually pour in the melted butter, mixing continuously. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the almond essence.
Incorporate Dry Ingredients: Sift the self-raising flour, baking powder, and lemon zest into the mixture. Fold these in by hand, mixing just until combined to keep the batter light and airy.
Prepare for Baking: Pour the cake batter into the prepared cake tin. Arrange the quartered peaches on top of the batter, pressing them in slightly. Sprinkle the slivered almonds and a little extra caster sugar over the peaches.
Bake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. The exact time may vary based on the size of your tin and the juiciness of the fruit.
Cool and Serve: Allow the cake to cool in the tin before transferring it to a serving plate. If desired, dust with icing sugar before serving. This cake is divine when served with a dollop of crème fraîche alongside your favorite cup of tea.
Notes
This cake came to be when I had my Grandma coming over for afternoon tea; inspired by something she used to make us, I set out to make the perfect cake for her. This cake is moist from the ricotta and pairs perfectly with a dollop of crème fraîche. You could get creative with the fruit here; swap out the apricots for plums or poached pears, for example!