Peach Ricotta Cake


A splendidly dampish cake, this Peach cheese is filled with contemporary peaches and created while not oil or butter. gently sweet, it’s excellent to get pleasure from any time of day.

I’ve shared some delicious peach recipes recently, however this is often the last one for a touch before I pass on to some a lot of types of the Summer’s bounty.

This contemporary Peach cheese Cake is splendidly dampish, however manages that while not the requirement for butter or oil. simply eggs and cheese, along side the same old suspects of flour and sugar. Into the beautiful batter goes uncountable contemporary peach. 2 of the peaches ar cubed and rolled into the batter, whereas the third is sliced and scattered on prime. It’s all finished off with a sprinkling of refined sugar and salt and a few sliced almonds. This cake is gently sweet, that makes it excellent to get pleasure from any time of day!


  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • Pinch salt
  • 3 large eggs at room temperature
  • 2 cup white sugar
  • 1 cup ricotta cheese full-fat recommended
  • 3 large peaches peeled or not, as you like

For topping:

  • Flaked almonds
  • Brown sugar
  • Pinch salt
  • Garnish:
  • Icing/Confectioners' sugar for dusting


  1. Preheat oven to 350F with rack in the centre of the oven. Grease an 8, 9 or 10-inch springform pan and line the bottom with a round of parchment paper. Set aside. *A 9-inch springform is the best option, if you have that size.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. Prepare the peaches by peeling, if desired, then cutting 2 of the peaches into cubes and then cut the 3rd peach into slices. Set aside.
  4. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the white sugar until light in colour and fluffy, about 3 minutes. Add the ricotta and mix in. Add the flour mixture and mix until combined.
  5. Using a spatula, gently fold in the 2 cubed peaches until combined well with the batter. Spoon the batter into prepared pan and smooth the top. Arrange the sliced peaches on the top of the batter. Scatter some flaked almonds on top, then sprinkle with a bit of brown sugar and and pinch of salt.
  6. Bake in preheated oven as follows: For a 10-inch springform pan, start checking at about 45 minutes, for a 9-inch springform pan, start checking at about 55 minutes and for an 8-inch springform pan, start checking at about 65 minutes. In all cases, bake until the sides have pulled away from the side of the pan and until the batter on the top is starting to colour. You can test with a skewer, but it may not always be accurate, as this is such a smooth cake, the skewer may come out clean before it is actually cooked.
  7. Allow cake to cool in the pan for 15 minutes, then run a knife around the outside and carefully remove the outside ring from the springform pan. Allow to cool completely before removing from the pan base.

Recipe From : Seasom & Suppers

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