In this cake peaches aren’t just on top, they’re inside the cake too. A couple of very ripe peaches are blended into the batter along with creamy ricotta, all-purpose flour, and whole wheat flour. The result is a soft, moist crumb with the sweet flavour of peaches running through every bite.

Before baking, more peach slices are arranged over the batter and finished with a generous sprinkle of brown sugar. As the cake bakes, the peaches gently caramelize while the brown sugar creates a delicate, crisp crust that contrasts beautifully with the tender interior. It’s a simple, rustic cake perfect for breakfast, afternoon coffee, or a light summer dessert.

Serves: 4 Prep Time: 20 minutes Cook Time: 45–50 minutes

  • 2 very ripe peaches, peeled and blended (about 1 cup / 240 g puree)
  • 1 ripe peach, thinly sliced (for the topping)
  • 1 cup whole milk ricotta (250 g)
  • 2 large eggs
  • ⅓ cup light brown sugar (70 g), plus 2 tablespoons for the topping
  • ¼ cup vegetable oil or light olive oil (60 ml)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (120 g)
  • ½ cup whole wheat flour (60 g)
  • 2 teaspoons baking powder
  • ¼ teaspoon fine salt
Method
  1. Preheat the oven to 350°F (175°C), Gas 4. Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
  2. Blend the peeled peaches until smooth.
  3. In a large bowl, whisk together the ricotta, eggs, brown sugar, oil, vanilla, and peach puree until smooth.
  4. In another bowl, combine the all-purpose flour, whole wheat flour, baking powder, and salt.
  5. Fold the dry ingredients into the wet mixture just until combined. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Arrange the peach slices over the surface in a rustic pattern. Sprinkle evenly with the remaining brown sugar.
  8. Bake in static oven for 45–50 minutes, or until golden and a toothpick inserted in the center comes out clean.
  9. Let the peach & ricotta cake cool in the pan for 10–15 minutes before transferring it to a wire rack. Serve slightly warm or at room temperature.

Notes

  • Very ripe peaches give the cake the best flavour and natural sweetness.
  • Whole milk ricotta creates a richer, softer crumb.
  • The cake keeps well for up to 3 days in an airtight container at room temperature, or up to 5 days refrigerated.
  • Delicious on its own or served with whipped cream, Greek yogurt, or vanilla ice cream.

 

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...