The RICOTTA AND PEACH CAKE is a soft and delicate dessert, perfect for highlighting the sweet, juicy flavor of seasonal peaches. Ricotta gives a creamy, moist texture without weighing it down, while the peaches sink into the batter like little golden gems, releasing all their aroma during baking.
It’s a simple, wholesome, and quick cake to prepare, ideal for breakfast, an afternoon snack, or as a light dessert at the end of a meal. It can be enjoyed warm or cold, perhaps with a dusting of powdered sugar or accompanied by a spoonful of yogurt or whipped cream.
A cake that tastes like home, ripe fruit, and slow, peaceful summer afternoons: perfect for those looking for goodness and simplicity in a single slice.
It contains neither butter nor oil, so it is also quite light, yet still soft thanks to the fats in the ricotta. Believe me, you’ll fall in love at the first bite—try it and see.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 264.58 (Kcal)
- Carbohydrates 50.25 (g) of which sugars 27.63 (g)
- Proteins 7.84 (g)
- Fat 5.02 (g) of which saturated 2.91 (g)of which unsaturated 1.91 (g)
- Fibers 1.11 (g)
- Sodium 47.76 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 yellow peaches (medium)
- 3 eggs (medium)
- 3/4 cup sugar
- 1 cup whole-milk ricotta
- lemon zest
- 1 2/3 cup all-purpose flour
- 1/3 cup potato starch
- 1 packet baking powder
- 2 1/2 tbsp coarse sugar
YOU’LL NEED FOR THE RICOTTA AND PEACH CAKE
- 1 Pan 8 in
- 1 Electric mixer
- 1 Pan 9 in
- 1 Sieve
- 1 Bowl
Steps
Making the RICOTTA AND PEACH CAKE is really very easy and quick.
First, in a bowl beat the eggs (at room temperature) with the sugar until they become pale and frothy, about 5 minutes with electric beaters.
Add the lemon zest, the ricotta (preferably drained), and gradually the sifted flour, potato starch, and baking powder, mixing with a wooden spoon until you obtain a smooth batter (if it seems too stiff, add 3 tablespoons of milk).
Fold in the peaches cut into cubes.
Butter and flour an 8-inch pan, pour in the batter and level it well with a spatula.
At this point bake the cake in a preheated conventional oven at 356°F for 45 minutes, or until a wooden skewer inserted into the center comes out clean.
Remove the ricotta and peach cake from the oven, let it cool completely, unmold it and dust with powdered sugar when serving.
